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 Fair Trade Certified honey
- 1 teaspoon Fair Trade Certified vanilla extract
- 2 Fair Trade Certified bananas, thinly sliced
- 1/4 cup toasted pecans, chopped
- 1/4 cup Wholesome Sweeteners Fair Trade Certified Organic Raw Honey
- 1/4 cup water
- Dash of Fair Trade Certified vanilla extract
1.) 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.
2.) 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.
3.) To make the syrup, combine the honey, water, and vanilla in a small sauce pan. Warm through over low-medium heat, about five minutes, making sure not to boil the syrup. Remove from the heat and drizzle a few tablespoons over the pancakes. Enjoy!
This recipe was created by Jamie G. Dougherty, Health and Lifestyle Coach, Wellness Speaker