Banana Pecan Pancakes.
Ingredients:
| 2⁄3 | c | Stonyfield Organic 1% Milk |
| 3⁄4 | c | Stonyfield Organic Low Fat Banilla Yogurt |
| 2 | tbsp | melted butter |
| 1 | egg | |
| 1 1⁄3 | c | all-purpose flour |
| 2 | tsp | baking powder |
| 5 | tbsp | sugar |
| 1⁄2 | tsp | salt |
| 1⁄2 | tsp | vanilla extract |
| 1⁄2 | c | mashed ripe bananas |
| 1⁄2 | c | chopped pecans (plus more for garnish) |
| 1 | large banana (sliced) |
Directions
- In a large bowl, mix together milk, butter, egg, and yogurt until smooth.
- In a separate bowl, sift in flour, baking powder, sugar, and salt.
- Add dry mixture to wet mixture while stirring.
- Batter may be lumpy.
- Add vanilla and fold in mashed bananas and pecans.
- Preheat griddle to medium heat and coat with cooking spray.
- Use 1/4 cup of batter for each pancake and cook for approximately 2-3 minutes.
- Flip once bubbles form and cook for 1-2 minutes on the second side.
- Serve topped with maple syrup, banana slices and pecans.
- Makes 12-15, 5-inch pancakes.
This article originally appeared on Stonyfield.com
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