Banana-Pecan Pancakes

Banana-Pecan Pancakes
Staff Writer

Steve Legato

Banana Pancakes

While making pancakes on a busy weekday may not work well, spending a lazy weekend morning cooking and enjoying this delicious breakfast is well worth it. Using whole-grain flour, such as spelt flour, make these less processed and more nutritious, so you will feel sustained longer. The chocolate-coconut drizzle is made from coconut oil and raw cacao powder. The coconut oil contains medium-chain fatty acids, which are known to improve metabolism and thyroid function, promote weight loss, and boost energy.


Recipe reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.


To make the chocolate drizzle, whisk together ½ cup of the maple syrup and 2 tablespoons of the melted coconut oil. Then whisk in the raw cacao powder. Set aside. 

For the pancakes, combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the water, the rest of the maple syrup, egg, and the rest of the oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir until blended without over-stirring; mixture will be lumpy. Fold in the pecans and banana.

Heat a griddle over medium-high heat. Drop the batter onto the griddle by large spoonfuls, and cook until bubbles form and the edges are nearly dry. Flip and cook until browned on the other side. Repeat with the remaining batter. Serve topped with the chocolate-coconut drizzle and fresh berries, if desired.


Calories per serving:

504 kcal

Daily value:



  • Carbohydrate, by difference 68 g
  • Protein 7 g
  • Total lipid (fat) 23 g
  • Vitamin A, IU 228 IU
  • Vitamin A, RAE 55 µg
  • Vitamin C, total ascorbic acid 8 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 3 g
  • Beta-sitosterol 2 mg
  • Caffeine 1 mg
  • Calcium, Ca 226 mg
  • Carotene, beta 2 µg
  • Choline, total 3 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total saturated 11 g
  • Fiber, total dietary 2 g
  • Folate, DFE 30 µg
  • Folate, food 4 µg
  • Folate, total 20 µg
  • Folic acid 16 µg
  • Iron, Fe 5 mg
  • Lutein + zeaxanthin 3 µg
  • Magnesium, Mg 37 mg
  • Manganese, Mn 1 mg
  • Niacin 1 mg
  • Phosphorus, P 262 mg
  • Phytosterols 11 mg
  • Potassium, K 182 mg
  • Proanthocyanidin 4-6mers 31 mg
  • Proanthocyanidin 7-10mers 17 mg
  • Proanthocyanidin dimers 4 mg
  • Proanthocyanidin polymers (>10mers) 35 mg
  • Proanthocyanidin trimers 14 mg
  • Retinol 52 µg
  • Selenium, Se 15 µg
  • Sodium, Na 503 mg
  • Starch 29 g
  • Stigmasterol 1 mg
  • Sucrose 32 g
  • Sugars, total 33 g
  • Theobromine 15 mg
  • Water 61 g
  • Zinc, Zn 1 mg
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