Banana Pecan Pancakes for Two

Happy Spring, friends! Even though we are still getting snow storms here in Denver, I couldn’t be more excited to welcome some much needed warmer weather that’s just around the corner. You guys know I love my sunshine, it just makes my day that much better! I’m about half way through my pregnancy at this point, and baby boy is moving and shaking in my belly! He is a very active kid already. My husband and I joke around that this active kicking and jabbing is what it’ll be like when he’s out, just with some screams and poop to go with it! I’m feeling quite good these days, my doctor says I’m in the “honeymoon stage” of my pregnancy, and that in the last trimester I’ll be back to feeling lots of exhaustion again. We are just eager to meet our little boy already.

One fun thing about pregnancy is all the random cravings! Pancakes were one of them, so I whipped up this recipe for my husband and I to enjoy one morning, and thought it would be great to share here as well. I usually always have bananas around, and if they get too dark, I’ll chop them up and freeze them for a smoothie later. For this recipe, I just took out of one my frozen bananas, and mixed it with some simple ingredients that were already in my pantry. I tend to keep buttermilk stocked in my fridge because I use it frequently in baking, but if you don’t have it, you can just substitute milk (cow milk or almond/nut milks). This recipe makes exactly 8 pancakes, serving 2 people, or you can stretch it and serve 4 people with 2 pancakes each, totally up to you. I always feel that a pancake stack should have a healthy amount of pancakes within, otherwise, it’s just not as satisfying! At least not for this pregnant lady!

I’m so thrilled that my third book is out to the world, Small Batch Baking Cookbook. I loved creating this book, and I think it’s probably my favorite one I’ve done. I think it’s such a useful book for all, and I hope you all get a chance to bake with it! Click here to order your copy today!

Banana Pecan Pancakes for Two

Yield 8 pancakes

Flour 1 cup

Baking powder 1 ½ tsp

Sugar 2 Tbsp.

Salt ¼ tsp

Buttermilk ¾ cup

Egg 1

Melted butter 3 Tbsp.

Vanilla ½ tsp

Banana 1

Pecans ¼ cup

Directions:

Toast pecans over in a hot skillet for 4-6 minutes, continuously moving around as to not burn. Cool pecans and chop roughly. In a medium-sized bowl, combine all ingredients and mix with a rubber spatula until all dry bits are gone. It’s ok if the batter is chunky, as long as no dry flour bits remain.

Heat a non-stick pan on medium high heat, and spray with non-stick baking spray. Place ¼ cup of batter in pan. Heat until bubbles appear on the top, about 1-2 minutes, and then flip the pancake over and cook for the same amount of time. Place cooked pancake on a serving plate. You may have to wipe the pan out, but continue to cook each pancake the same way, until no batter is left.

This recipe makes exactly 4 pancakes for each serving. 8 pancakes total. Top stack of pancakes with a dab of butter, maple syrup, and berries if desired. Happy baking!