Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups low-fat buttermilk
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups chopped ripe banana
- 3 tablespoons chopped pecans, toasted
- Cinnamon-Rum Syrup
Preparation
Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle
Yield: 9 pancakes (serving size: 3 pancakes, 1 tablespoon pecans, and 4 teaspoons syrup) with pecans.
Nutritional Information
Amount per serving
- Calories: 433
- Calories from fat: 31%
- Fat: 13.7g
- Protein: 11.6g
- Carbohydrate: 67.4g
- Fiber: 3.8g