Wednesday, September 29, 2010

153. Banana Pancakes with Pecans,

Bananas are a fruit I have written about before. They can be eaten raw, enjoyed in a salad, included in a smoothie and broiled for an elegant dessert. Even a banana that is overly ripe is not a lost cause...it may be baked into breads, (post #6), and cookies. Actually, a really rotten banana can be put in the compost pile to continue on as a plant food.

Bananas are a powerhouse of nutrition for humans as well. They provide energy, help reduce the effects of anemia, diarrhea and depression. They may help keep bones strong, eyesight healthy and kidneys functioning. The potassium in bananas lowers blood pressure and may reduce the risk of strokes by 40%.

There are so many great things bananas can do for our bodies, maybe the phrase, "Eating an apple a day, keeps the doctor away," should be changed to, "Eating a banana a day, keeps a lot of doctors away!"

The banana pancakes I fixed for my children consisted of pancake batter from a mix with thin slices of bananas placed on top of each batter circle and fried as usual. Today's recipe makes use of  ripe bananas that would normally be saved for banana bread...the bananas are mashed and included in the homemade batter. With the addition of chopped pecans, these pancakes become even more flavorful and extraordinary.



Banana Pancakes with Pecans





1 C flour
1 T sugar
½  tsp baking soda
1/4 tsp salt
1eggs, unbeaten
1 C milk (I like thinner pancakes and add more milk than called for)
1T oil
1 banana, mashed
Pecans, chopped (optional)

Mix together dry ingredients. Add the eggs one at a time, milk and oil. Stir until just mixed. Stir in the bananas. Pour out desired amount of pancakes and sprinkle tops evenly with chopped pecans, Fry on a griddle over med. Heat until dry around the edges. Turn and briefly brown the second side. Serve with butter and syrup.

Makes 15, 1-inch pancakes. (May be doubled)

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