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Nutrition Facts
Serving Size 1 pancakes 49g Recipe makes 27 pancakes)
Calories 113
Calories from Fat 61		(54%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 137mg		5%
Potassium 103mg		2%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 0.9g	3%
	Sugars 5.3g
Protein 2.3g		4%
how is this calculated?

Banana-Nut Pancakes Yum!

Recipe #391013 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Vseward (Chef~V)
Sep 21, 2009

I have my favorite Banana Nut Bread so why not make the same flavor piping hot in a pancake. TIP: I didn't have buttermilk so I added 2 Tbls of white vinegar to a measuring cup filled to the 2 cup line, let sit for 5 minutes and had buttermilk ready for this recipe.

27 pancakes (change servings and units)

Ingredients

2 eggs
2 cups Bisquick (use low-fat to reduce calories)
2 cups buttermilk (see tip above if you don't have buttermilk)
2 cups mashed very ripe bananas (4 medium)
1/4 cup sugar (or packed brown sugar)
1/4 cup vegetable oil
1 cup chopped pecans (I use Fisher Pecan Cookie Pieces)

Directions

1
Beat eggs in medium bowl with hand beater until fluffy. Beat in Bisquick, buttermilk, mashed bananas, sugar, oil, just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
2
Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
3
For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
4
Serve with sliced strawberries and cream or your favorite sryup.