Banana, Coconut, Pecan Pancakes with Warmed Pecan Maple Syrup Free Recipes from Chef Kellie
Banana, Coconut, Pecan Pancakes with Warmed Pecan Maple Syrup
1 1/4 cups flour (can use whole wheat)
2 tsp. sugar
1/3 c. melted butter
1 tsp. salt
1 1/4 c. milk
1 Tbsp. baking powder
3 ripe bananas (2 mashed, 1 sliced)
1/4 c. shredded coconut
1 1/2 cups chopped pecans
1 1/2 cups pure maple syrup
Sift dry ingredients together. Beat eggs lightly, and add butter and milk to eggs (let melted butter cool before adding to eggs). Add dry ingredients, the 2 mashed bananas, shredded coconut and 1 cup of the pecans.
Mix only until combined, batter should be lumpy. Do not over mix.
Bake on hot griddle or frying pan, over medium high heat. Flip pancakes to other side when you start to see bubbles form on top.
Warm the maple syrup on the stove top over low heat, or in the microwave add pecans, and pour desired amount over pancakes. Should serve approximately 4 people, depending on size of pancakes and appetites.
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