Aug 08, 2017, Updated Jan 28, 2018
Hello guys, how was your weekend? As you guys would be reading this, I would be on my way from Seattle to Alaska. Yeah I am going to Alaska for a short 4 day vacation. Actually Sarvesh is literally dragging me along on this trip. I don’t really feel like going out or doing anything these days, so he thought it would be a good change for me. Even though I wasn’t interested, I eventually gave in. I hope the break would do me some good. Before leaving for Alaska, I whipped up a batch of these Banana Pecan pancakes for our weekend brunch. The motivation came from the over-ripe bananas sitting on my counter. I usually freeze them to use in smoothies but sometimes it’s good to try different things. So I decided to make these pancakes and top them with my favorite homemade salted caramel sauce. They turned out so good you guys, maybe I am just biased to everything salted caramel because it’s one of my favorite flavors but seriously these pancakes were good. I also added some roasted pecans and toasted coconut on top for crunch.
These Banana Pecan Pancakes
✓ are full of banana flavor ✓ made with whole wheat flour ✓ have roasted pecans in the batter and on the top ✓ topped with homemade salted caramel sauce Isn’t this breakfast perfection? ? I made these pancakes a bit larger than I usually make. So, I used around 1/2 cup batter per pancake and ended up with 8 of these. You may get more or less depending on how much batter you measure per pancake. These banana pecan pancakes would taste just as good with plain old maple syrup but if you want to make them extra-special, try pouring salted caramel sauce on top. You might want to drink that stuff straight from the jar 😉 (and I won’t judge you if you do that!).
The secret to a good pancake lies in not over-mixing the batter. You have to mix till it’s just combined. Also, I get the best result when I make pancakes on an iron skillet, definitely makes a difference. As you can see, I love using white whole wheat flour in my pancakes, you may use regular flour. So, next time you guys have ripe bananas sitting on the counter, you know what you need to do – make these Banana Pecan Pancakes! Looking for more Salted Caramel goodness? Check out these recipes! Salted Caramel Lava Cakes Apple Salted Caramel Scones Salted Caramel Pistachio Sticky Buns
Method
*Place pecans on a baking sheet. Roast at 350 F degrees for 7-8 minutes or till fragrant. Remove from oven, chop them fine and set aside. In a bowl whisk together flour, sugar, baking powder, baking soda, salt and cinnamon powder. Set aside. In another bowl, whisk together mashed banana with oil and vanilla extract till well combined. Add eggs, one at a time till well combined.
Add the milk and mix. Transfer the wet ingredients to dry. Mix the batter till it’s just combined. Do not over-mix. Fold in the chopped roasted pecans. Heat a skillet or griddle on medium heat and spray it with a non-stick cooking spray. Once the skillet gets hot, pour around 1/2 cup of the batter on it. Cook till the edges begin to dry and you see some bubble on top, around 1 minute. Flip the pancake at this point and cook the other side for additional 2 minutes. Remove the pancake from the skillet. Spray the pan with non-stick spray for each new pancake that you make. Repeat till the batter is finished. Place the pancakes on your serving plate and top with salted caramel sauce. Garnish with roasted pecans and toasted coconut flakes. Enjoy these banana pecan pancakes for your weekend brunch!
- These pancakes would freeze well. Just make sure to freeze them as such, without the sauce.
- Make sure you use ripe bananas for these pancakes. Ripe bananas would bring out the best flavor and also keep the pancakes soft. Banana Pecan Pancakes with Salted Caramel Sauce
title: “Banana Pecan Pancakes With Salted Caramel Sauce " ShowToc: true date: “2024-10-22” author: “Zachary Armstead”
Aug 08, 2017, Updated Jan 28, 2018
Hello guys, how was your weekend? As you guys would be reading this, I would be on my way from Seattle to Alaska. Yeah I am going to Alaska for a short 4 day vacation. Actually Sarvesh is literally dragging me along on this trip. I don’t really feel like going out or doing anything these days, so he thought it would be a good change for me. Even though I wasn’t interested, I eventually gave in. I hope the break would do me some good. Before leaving for Alaska, I whipped up a batch of these Banana Pecan pancakes for our weekend brunch. The motivation came from the over-ripe bananas sitting on my counter. I usually freeze them to use in smoothies but sometimes it’s good to try different things. So I decided to make these pancakes and top them with my favorite homemade salted caramel sauce. They turned out so good you guys, maybe I am just biased to everything salted caramel because it’s one of my favorite flavors but seriously these pancakes were good. I also added some roasted pecans and toasted coconut on top for crunch.
These Banana Pecan Pancakes
✓ are full of banana flavor ✓ made with whole wheat flour ✓ have roasted pecans in the batter and on the top ✓ topped with homemade salted caramel sauce Isn’t this breakfast perfection? ? I made these pancakes a bit larger than I usually make. So, I used around 1/2 cup batter per pancake and ended up with 8 of these. You may get more or less depending on how much batter you measure per pancake. These banana pecan pancakes would taste just as good with plain old maple syrup but if you want to make them extra-special, try pouring salted caramel sauce on top. You might want to drink that stuff straight from the jar 😉 (and I won’t judge you if you do that!).
The secret to a good pancake lies in not over-mixing the batter. You have to mix till it’s just combined. Also, I get the best result when I make pancakes on an iron skillet, definitely makes a difference. As you can see, I love using white whole wheat flour in my pancakes, you may use regular flour. So, next time you guys have ripe bananas sitting on the counter, you know what you need to do – make these Banana Pecan Pancakes! Looking for more Salted Caramel goodness? Check out these recipes! Salted Caramel Lava Cakes Apple Salted Caramel Scones Salted Caramel Pistachio Sticky Buns
Method
*Place pecans on a baking sheet. Roast at 350 F degrees for 7-8 minutes or till fragrant. Remove from oven, chop them fine and set aside. In a bowl whisk together flour, sugar, baking powder, baking soda, salt and cinnamon powder. Set aside. In another bowl, whisk together mashed banana with oil and vanilla extract till well combined. Add eggs, one at a time till well combined.
Add the milk and mix. Transfer the wet ingredients to dry. Mix the batter till it’s just combined. Do not over-mix. Fold in the chopped roasted pecans. Heat a skillet or griddle on medium heat and spray it with a non-stick cooking spray. Once the skillet gets hot, pour around 1/2 cup of the batter on it. Cook till the edges begin to dry and you see some bubble on top, around 1 minute. Flip the pancake at this point and cook the other side for additional 2 minutes. Remove the pancake from the skillet. Spray the pan with non-stick spray for each new pancake that you make. Repeat till the batter is finished. Place the pancakes on your serving plate and top with salted caramel sauce. Garnish with roasted pecans and toasted coconut flakes. Enjoy these banana pecan pancakes for your weekend brunch!
- These pancakes would freeze well. Just make sure to freeze them as such, without the sauce.
- Make sure you use ripe bananas for these pancakes. Ripe bananas would bring out the best flavor and also keep the pancakes soft. Banana Pecan Pancakes with Salted Caramel Sauce
