Nutritional Info

Nutrition Facts

Serving Size 1 (152g)

Calories 244
Calories from Fat 47 (19%)
Amount Per Serving %DIV
Total Fat 5.2g 8%
Saturated Fat 2.6g 13%
Monounsaturated Fat 2g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 109.4mg 36%
Sodium 373.9mg 16%
Potassium 185.2mg 4%
Total Carbohydrate 39.5g 13%
Dietary Fiber 0.6g 2%
Sugars 10.6g
Protein 9.2g 18%

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Recipe Description
If you like bananas, then this is the recipe for you.  Throw in some pecans, and you will think you have landed in pancake heaven!
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1   banana
1/2 Cup(c)  pecans, chopped
1/4 Teaspoon(t)  salt
1/2 Teaspoon(t)  banana extract
1 Teaspoon(t)  baking soda
1 1/2 Teaspoon(t)  baking powder
2 Tablespoon(T)  sugar
1   egg
1 1/2 Cup(c)  buttermilk
1 1/4 Cup(c)  all purpose flour
1/4 Cup(c)  vegetable oil
1/4 Teaspoon(t)  vanilla extract
1/4 Teaspoon(t)  banana extract
1/2 Cup(c)  water
1/2 Cup(c)  sugar
1/2 Cup(c)  light corn syrup


To make the banana syrup:  Stir the corn syrup, sugar, and water together in a small saucepan over high heat.  Remove from the heat once the mixture boils.  Mix in the banana and vanilla extracts.  Using an electric mixer, mix together all the ingredients for the pancakes.  The batter should be smooth.  Preheat a griddle to medium heat.  Coat with cooking spray.  To make the pancakes:  Using a ladle, pour 1/4 cup of the batter onto the griddle and allow the batter to spread out.  Immediately sprinkle about 3/4 tablespoon of the pecans into the center of the pancake, so that the pecans are set in place.  Cook the pancakes for 1 to 2 minutes on each side.  The edges will lift slightly and the surfaces should be slightly browned.  Slice the banana, and place a few slices on top of a stack of 3 pancakes.  Serve with the syrup, whipped cream, and the remaining chopped pecans on top.

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