Fair Trade Recipe Series: Banana-Pecan Pancakes with Honey Syrup
Help "Wake up the World" to the benefits of Fair Trade by making these delicious pancakes for your Fair Trade Breakfast
Fair Trade USA has teamed up once again with health coach Jamie G. Dougherty and WorldofGood.com by eBay to present you with another fabulous recipe in the Fair Trade and Healthy Eating series! Each month WorldofGood.com will feature a different recipe made with Fair Trade Certified™ ingredients, specially selected by Fair Trade USA. Today we have chosen to create a breakfast recipe to help "wake up the world" to the benefits of Fair Trade. This May 14th is World Fair Trade Day, and we're asking you to get involved by incorporating Fair Trade ingredients into your morning breakfast routine. By making responsible food choices first thing in the morning, we are that much more empowered to make other positive changes throughout the day.
To start your morning off right try this delicious recipe for Banana-Pecan Pancakes with Honey Syrup that uses Fair Trade Certified honey and bananas.
The honey in today's recipe was blended from multifloral nectar collected on Fair Trade cooperatives in Quintana Roo and Chiapas, Mexico. The additional income earned through Fair Trade allows the beekeepers to develop the quality of the hives, protect the integrity of the surrounding ecosystem and build thriving communities. Fair Trade bananas come from many countries around the world, including Ecuador, Colombia and the Dominican Republic. Bananas thrive in these lush, equatorial regions, as the humidity and moisture creates the perfect growing climate for tropical fruits. Many Fair Trade banana farms are now in the process of converting to organic and shade grown techniques, not only to encourage environmental stewardship, but also to increase the overall quality of their product.
I have to say, these pancakes are amazing! Nutty, rich and just a touch sweet from the bananas and honey, this is a breakfast you will be craving all day long.
Banana-Pecan Pancakes with Honey Syrup
Adapted from Vegetarian Cooking for Everyone
Makes 14 pancakes
- 1 1/2 cups whole wheat pastry flour
- Sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Dash of Fair Trade Certified nutmeg
- 1 1/2 cups organic whole milk
- 1 1/4 tablespoons white vinegar
- 2 organic eggs
- 3 tablespoons organic butter, melted (or extra virgin coconut oil) plus a little extra for the griddle
- 1 tablespoon Wholesome Sweeteners organic honey
- 1 teaspoon Fair Trade Certified vanilla extract
- 2 Fair Trade organic bananas, thinly sliced
- 1/4 cup toasted pecans, chopped
- 1/4 cup water
Mix the dry ingredients in one bowl. In a mug or glass add the milk and stir in the vinegar. Let stand for 10 minutes. It will curdle a bit. In a second bowl beat the eggs and add the butter, honey, vanilla and milk/vinegar mixture. Pour the wet ingredients into the dry and mix until just combined. Fold in the sliced bananas and chopped pecans.
For each pancake, drop 1/4 cup of batter onto the buttered griddle or skillet set over medium-high heat. Cook, without disturbing until bubbles appear over the surface after a few minutes. Flip them over and cook until browned on the second side, about 1 minute. Refrain from patting them or turning them a second time. Both actions will make the pancakes lose their lightness.
To make the syrup, combine the honey, water, and vanilla in a small sauce pan. Warm through over low-medium heat, about 5 minutes, making sure not to boil the syrup. Remove from the heat and drizzle a few tablespoons over the pancakes. Enjoy!