Categories: Breakfast Breads
Ingredients
- 2 Eggs (beaten)
- 1 3/4 cup Whole Wheat Flour
- 1/2 cup Flour
- 2 tablespoon Sugar
- 8 tablespoon Butter (divided in half)
- 6 teaspoon Baking Powder
- 1 1/2 cup Buttermilk
- 1 cup Milk
- Pinch Salt
- 1 tablespoon Ground Flax Meal
- 1/2 cup Toasted Pecans (finely ground) plus extra for garnish
- 3 Bananas (cut into 1/4-inch discs) plus extra for garnish
- Maple Syrup for serving
- 1 teaspoon Vanilla Extract
Directions
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Preheat griddle to medium.
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Whisk eggs until lightly frothy.
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Then add half the butter, milk and buttermilk mixing well.
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In another bowl, combine the flours, sugar, baking powder, salt, flax meal, and ground pecans.
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Combine the wet and dry ingredients, stirring with a spoon until batter is smooth.
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Brush the griddle with a small amount of butter to keep pancakes from sticking.
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Using a ladle, make pancakes, using about 1/4th cup of batter for each pancake.
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Cook pancakes on one side until they are set.
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Then lightly press the bananas into the batter.
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When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a plate.
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In another small sauce pot over medium heat, warm the 2 cups maple syrup and stir in the 4 tablespoons butter, stirring until incorporated.