Georgia's Stuffed Banana Praline Pancakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 eggs, well beaten
- 2 cups buttermilk
- 1/2 cup milk
- 1/4 cup melted butter
- 3 sliced bananas
Instructions
- For the pancakes: Sift together the flour, baking powder, baking soda, and 1/2 teaspoon salt. In a separate bowl, beat the eggs slightly and add the buttermilk, milk, and melted butter. Add the wet ingredients to the dry ingredients and mix well, let sit for 20 minutes.
- For the praline sauce: Meanwhile, prepare the topping while the pancake mixture is standing. Combine the sugar and cornstarch in a microwave-safe bowl. Stir in the water and add the butter. Microwave on high 3 minutes or until the mixture is slightly thickened, stir halfway through the cooking. Stir in the pecans. Set aside until ready to serve as a topping for the pancakes.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. When bubbles appear place about 4 banana slices on top of pancake, then cover the bananas with about 2 to 4 tablespoons pancake batter. Flip when the edges seem dry and cook on the other side until cooked through.
- Spoon the warm praline sauce on top of a stack and dust with powdered sugar.
- Cook's Note: The key to success is taking the time to let the praline sauce turn just the right color.
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