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.

5
Servings
573
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

  • 1 1/2 Cup spelt flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon salt
  • 1 Cup warm water
  • 3/4 Cups real maple syrup
  • 1 egg
  • 4 Tablespoons unrefined coconut oil, melted
  • 1 medium banana, finely diced
  • 1/3 Cup pecans, finely chopped
  • Fresh berries (optional)
  • 1 Tablespoon raw cacao powder

Directions

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.

Nutritional Facts

Total Fat
28g
40%
Sugar
40g
44%
Saturated Fat
13g
54%
Cholesterol
4mg
1%
Carbohydrate, by difference
75g
58%
Protein
7g
15%
Vitamin A, RAE
53µg
8%
Calcium, Ca
114mg
11%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
18µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
35mg
11%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
217mg
31%
Selenium, Se
15µg
27%
Sodium, Na
321mg
21%
Water
49g
2%
Zinc, Zn
1mg
13%

Banana Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Banana Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.