BANANA PANCAKES with MAPLE GLAZED PECANS

Oh, how I love lazy Saturday mornings with all of my little ones!  And this morning I wanted to whip up something a little bit special for them.   This is really our last "quiet" month before the craziness of sailing, camping and warm-weather activities start to kick into high gear, so I want to make the most of any relaxing weekend that we can! 

​And nothing says loving as well as a stack of tender, warm pancakes on a cold morning!  Banana in the batter, sweet sliced bananas all around, a sprinkle of Maple Glazed Pecans, and a drizzle of warm maple syrup - does it get any better than this?

I made the Maple Glazed Pecans last night, and hid them well!  Not only are they perfect on these Banana Pecan Pancakes, but they are great sprinkled on a chicken salad or simply for munching! 

​You can chop up a few of them and add to the pancake batter if you like, or simply sprinkle over the top and around.  A perfect pairing!

Banana Pancakes with Maple Glazed Pecans

And the bananas were absolutely perfect for this - sweet and flavorful!  I usually have a bunch or two sitting around in various stages of "readiness" for weekend baking, so I used some of the riper ones for the pancake batter, and left the perfect ones for slicing on top!

​These disappeared faster than you can imagine!  Worth the little bit of time for the big smiles when the kiddos (and even Skipper) saw what was waiting for them this morning.  I'd invite you over for a stack....but it's too late!

BANANA PANCAKES with MAPLE GLAZED PECANS

Tender and fluffy Banana Pancakes, topped with sweet and crunchy Maple Glazed Pecans and drizzled with warm maple syrup - there are no words for this other than “Pancake Perfection”...

Banana Pancakes with Maple Glazed Pecans

​INGREDIENTS:
Maple Glazed Pecans:
¼ cup pure maple syrup
1 tablespoon coconut oil
1 tablespoon molasses
½ teaspoon ground cinnamon
½ teaspoon kosher salt
2 cups pecans (chopped or left whole – your choice!)
 
Banana Pancakes:
1 cup (8 oz.) Greek vanilla yogurt (I use Noosa)
2 large eggs, room temperature
1 & ½ cups milk
2 tablespoons melted butter
1 teaspoon vanilla
2 medium ripe bananas, peeled & mashed slightly with a fork
2 cups all-purpose flour (sifted)
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
 
Toppings:
Maple Glazed Pecans
fresh banana slices
warm maple syrup
butter
 
HOW I MAKE THESE:

1. PREPARE MAPLE GLAZED PECANS - THIS CAN BE DONE THE DAY OR NIGHT BEFORE SERVING!  Preheat oven to 325˚F. Line a sheet pan with parchment paper or non-stick foil (this will keep nuts from sticking to pan). Lay out a second piece of parchment paper on your countertop.
2. Combine all glaze ingredients except pecans in a medium microwave-safe bowl. Stir well.
3. Add pecans, then place bowl in microwave and cook on high power for 1 minute. This will thin out the maple mixture to help it coat the pecans better. Stir continuously for 1 minute - you want the syrup mixture to thoroughly cover every nook and cranny of the pecans.
4. Spread pecans out in a single layer onto prepared pan, making sure to scrape out all of the maple syrup mixture as well.
5. Bake for 10 minutes. Remove from oven and stir and flip gently to redistribute nuts in a single layer.  Bake until deep golden brown and caramelized, about 6 to 8 minutes more. Watch them carefully towards the end as nuts can quickly burn.
6. Remove from oven, stir gently and spread out on a fresh sheet of parchment paper.
7. Allow to cool completely, store in an airtight container until ready to serve.  You’ll need to hide them well!
8. PREPARE BANANA PANCAKES:  Combine Greek yogurt and eggs in a medium size bowl. Whisk well to combine. Slowly add milk, whisking continuously. Add melted butter and vanilla, stir to combine. Add bananas and gently mix.
9. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
10. Pour yogurt & banana mixture into the flour mixture. Whisk just until all ingredients are blended – DO NOT OVERMIX!
11. Heat a generously oiled griddle over medium heat. Pour or scoop the batter onto the griddle using approximately ⅓ cup for each pancake.  Quickly spread each gently with the back of a spoon to an approximate 5-inch circle.
12. Cook until tops are bubbly, and edges begin to look golden and set.  Gently flip and cook until underside is golden.
13. Serve immediately with butter, warm maple syrup, sliced fresh bananas and Maple Glazed Pecans.

 
NOTES:  Don’t be skimpy when oiling your pancake griddle.  If you like beautiful, golden pancakes with a crisp exterior and a tender pillowy interior, you will need some oil!
 
YIELD:  4 to 6 Servings

Originally published March 2017; revised and reposted February 2020.
 
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