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Banana and Pecan Pancakes with Maple Syrup

Ingredients

  • 2 cups (480 mL) buttermilk
  • 3 large eggs
  • 1 tsp (5 mL) vanilla extract
  • 2 cups (480 mL) Western Family All Purpose Flour
  • 1 - 1/2 tsp (7 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 pinch salt
  • 1/4 cup (60 mL) sugar
  • 1 cup (240 mL) toasted pecans, 1/2 cup finely ground and 1/2 cup for garnish
  • 1/2 cup (120 mL) butter, melted
  • 3 bananas, peeled and sliced in 1/4-inch circles
  • 1/2 cup (120 mL) Maple Syrup
  • icing sugar for dusting

Directions

1) In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl whisk together the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the ground pecans, the melted butter and whisk until batter is smooth.

2) Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown on one side, about 2 to 3 minutes.

3) Before flipping, lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 4 minutes.

4) Serve sprinkled with icing sugar, the remaining toasted pecans and maple syrup.
Tip:  You can substitute blueberries for bananas to change things up.
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Related Recipes

Banana and Pecan Pancakes with Maple Syrup

Ingredients

  • 2 cups (480 mL) buttermilk
  • 3 large eggs
  • 1 tsp (5 mL) vanilla extract
  • 2 cups (480 mL) Western Family All Purpose Flour
  • 1 - 1/2 tsp (7 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 pinch salt
  • 1/4 cup (60 mL) sugar
  • 1 cup (240 mL) toasted pecans, 1/2 cup finely ground and 1/2 cup for garnish
  • 1/2 cup (120 mL) butter, melted
  • 3 bananas, peeled and sliced in 1/4-inch circles
  • 1/2 cup (120 mL) Maple Syrup
  • icing sugar for dusting

Directions

1) In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl whisk together the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the ground pecans, the melted butter and whisk until batter is smooth.

2) Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown on one side, about 2 to 3 minutes.

3) Before flipping, lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 4 minutes.

4) Serve sprinkled with icing sugar, the remaining toasted pecans and maple syrup.
Tip:  You can substitute blueberries for bananas to change things up.