My Kids' Favorite Banana Pancakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Debra Ponzek and Geralyn Delaney Graham
Whether at home or on vacation, pancakes are a family affair at Debra's house every Saturday morning, and banana is her children's favorite kind. But don't limit yourself: blueberries, strawberries, and n
Ingredients
- 2 large eggs
- 2 cups buttermilk
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 cup diced bananas (2 large)
- 1/2 cup finely chopped pecans
- Nonstick cooking spray or 2 tablespoons unsalted butter
Instructions
- In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.
- In a small bowl, mix the flour, sugar, baking soda, and salt together.
- Add the dry ingredients to the wet ingredients, stirring until just combined — don't worry if there are a few lumps. Stir in the bananas and pecans.
- Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.
- Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.
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