Whole Wheat Pancakes with Bananas and Pecans Recipe

Whole Wheat Pancakes with Bananas and Pecans Recipe

  • 1 1/4 cups whole wheat flour
  • 3/4 cup unbleached all purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more for frying and serving
  • 3 large bananas (about), peeled, cut into 1/4-inch-thick rounds
  • 1 cup (about) pecan halves
  • Pure maple syrup
  1. Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients.
  2. Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop 1/4 cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter.
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