April 4, 2013

RECIPE: Banana Pecan Pancakes

I was looking for a lower-calorie pancake recipe, and tried Hungry Girl's banana pancakes from her 200 under 200 cookbook. They were pretty good, but I made a couple of changes the next time I made them, and they turned out perfectly! Add the banana to the batter as well as topping the pancakes with chopped bananas made them extra yummy. Here is the recipe with my changes...

Banana Pecan Pancakes

1/2 medium banana, mashed (chop the other half for topping, like in the picture)
46 grams of liquid egg whites (about 3 Tbsp.)
1 Tbsp. skim milk
dash of vanilla extract
1 packet of stevia (or 1 tsp. sugar, or whatever sweetener you like)
1/4 cup whole wheat pastry flour (you can use whole wheat, like in the original recipe, but the whole wheat pastry flour made them fluffier)
1/4 tsp. baking powder
dash of cinnamon
12 grams (about 1 Tbsp.) chopped pecans

Heat a skillet over medium heat. In a bowl, combine the mashed banana, egg whites, milk, vanilla extract, and sweetener. Add the flour, baking powder, and cinnamon and stir until combined.

Spray the skillet with cooking spray, and then sprinkle the chopped pecans in four separate little sections. Pour the batter over the pecans, making four small pancakes. When the top starts to bubble after a minute or two, flip them over and cook for another minute or so.

I top mine with sugar-free syrup and half a banana, chopped. (Nutrition info is for the whole recipe, not including the syrup or chopped banana on top)

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