Banana Nut Pancakes


  • 1¼ cups all-purpose flour
  • 1½ cups buttermilk
  • 1 egg
  • ¼ cup vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ tablespoon banana extract or flavoring
  • ¼ teaspoon salt
  • 2/3 cup pecans (chopped)
  • 1 banana


In a large bowl, combine all the ingredients for the pancakes except the pecans and the banana. Use an electric mixer to blend until smooth.

Heat a large frying pan or griddle over medium heat, and coat it with butter or nonstick cooking spray when hot.

Pour ¼ cup dollops of batter into the pan. Realize the batter will spread out to about 4 inches across, so leave enough room if you are cooking more than one at a time. Sprinkle about ½ tablespoon pecans into the center of each pancake immediately after you pour the batter so that the nuts are "cooked in".

Cook the pancakes for 1-2 minutes per side or until golden brown.

Slice the banana, divide it up, and serve it on top of a stack of 3-4 pancakes with the remaining chopped pecans divided and sprinkled on top of each stack.

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