Banana Pecan Pancakes with Salted Caramel
Soft and fluffy Whole Wheat Banana Pancakes topped with homemade Salted Caramel Sauce and toasted coconut flakes!
from 1 vote
white whole wheat flour [192 grams]
granulated white sugar [19 grams]
of baking soda
large bananas [3/4 cup mashed bananas]
I used canola oil
at room temperature
I used 1% fat milk
roasted and then finely chopped [reserve some for garnishing]
salted caramel sauce
finely chopped roasted pecans
toasted coconut flakes
Place pecans on a baking sheet. Roast at 350 F degrees for 7-8 minutes or till fragrant. Remove from oven, chop them fine and set aside.
In a bowl whisk together flour, sugar, baking powder, baking soda, salt and cinnamon powder. Set aside.
In another bowl, whisk together mashed banana with oil and vanilla extract till well combined.
Add eggs, one at a time till well combined.
Add the milk and mix.
Transfer the wet ingredients to dry. Mix the batter till it's just combined. Do not over-mix.
Fold in the chopped roasted pecans.
Heat a skillet or griddle on medium heat and spray it with a non-stick cooking spray.
Once the skillet gets hot, pour around 1/2 cup of the batter on it.
Cook till the edges begin to dry and you see some bubble on top, around 1 minute. Flip the pancake at this point and cook the other side for additional 2 minutes.
Remove the pancake from the skillet. Spray the pan with non-stick spray for each new pancake that you make. Repeat till the batter is finished.
Place the pancakes on your serving plate and top with salted caramel sauce.
Garnish with roasted pecans, toasted coconut flakes and serve.
Get recipe at: https://www.cookwithmanali.com/banana-pecan-pancakes-salted-caramel-sauce/