Banana Pecan Cornmeal Pancakes Recipe

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Servings: 10


Cost per serving $0.24 view details
  • 1 med Ripe banana
  • 1/2 c. All-purpose flour plus
  • 1 Tbsp. All-purpose flour
  • 1 Tbsp. Baking pwdr
  • 1 Tbsp. Sugar
  • 1/2 tsp Salt
  • 1/3 c. Yellow cornmeal
  • 3/4 c. Lowfat milk
  • 1 lrg Egg
  • 1/3 c. Pecans toasted lightly, and minced Vegetable oil for brushing griddle Pure maple syrup heated


  1. Chop banana and in a blender blend with all other pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.
  2. Heat a griddle over moderate heat till warm sufficient to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-c. measures of batter onto griddle to create pancakes about 4 inches in diameter and cook till bubbles appear on surface and undersides are golden, about 1 minute. Flip pancakes with a metal spatula and cook till other sides are golden and pancakes are cooked through, about 1 minute. Serve pancakes with syrup.
  3. This recipe yields 10 pancakes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 47g
Recipe makes 10 servings
Calories 85  
Calories from Fat 19 22%
Total Fat 2.24g 3%
Saturated Fat 0.42g 2%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 509mg 21%
Potassium 85mg 2%
Total Carbs 13.76g 4%
Dietary Fiber 0.8g 3%
Sugars 3.36g 2%
Protein 2.61g 4%
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