Banana Pecan Pancakes

Remember when I said I wanted to teach yoga? Ha. Well. I still do — don't worry. But all of a sudden I am TEACHING YOGA — I have six classes on my schedule next week... which is way more than I ever anticipated. Only three of them are my regularly scheduled classes (which will continue indefinitely!), but I'm subbing for three more. I was thinking I'd be teaching like ONE class per week — just to practice and get better ... but I guess when it rains it pours! I'm excited, and hoping that this means my learning curve will be a lot steeper. I know I still have a lot of experience to gain before I feel really comfortable at the front of the class. Luckily I'll have plenty of opportunities to challenge myself!

I do feel comfortable in front of these pancakes — this I know for sure! I first made these a few years ago, and revisited them this week with a few tweaks (and non-iPhone photography). When I take a look at my old recipes (and even how I wrote them, and in what order I put the ingredients) I can really see how far I've come in the last few years. Yes, it's slightly horrifying to see what I actually did, but it's a great reminder that with practice: we can get better! So, I'm going to assume the pancake/yoga-teacher improvement continuum is pretty much the same. Err... you know what I mean.

These panqueques have mashed banana (!!) and pecans — so they're basically like this banana bread in pancake form. AKA AWESOME.

ENJOY! xo

Banana Pecan Pancakes

• Author: by Mary
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 minutes
• Yield: 4 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 eggs
• 2 cups milk
• 4 Tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup mashed bananas (2 large)
• 1 ¾ cups flour
• ¼ cup brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup finely chopped pecans

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Instructions

1. Whisk together the eggs, milk, melted butter, vanilla, and banana.
2. In a separate bowl, whisk together the remaining ingredients. Combine with the wet ingredients and whisk until mostly combined (don't over-mix).
3. Heat a nonstick griddle over medium heat, and when it's hot pour ⅓ cup at a time onto the griddle. Cook until each side is golden brown, and serve topped with maple syrup and extra pecans.

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Notes

Preheat the oven to 200F and place the done pancakes on a baking sheet (in the oven) to keep them warm while you cook!