Banana Coconut Pecan Pancakes
Servings 4
Equipment
- Large Bowl
- Large Nonstick Skillet
Ingredients
Pancakes:
- 1 cup of flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ¾ cup vanilla yogurt
- 2 tbsp butter melted
- 1 tsp cinnamon
- ⅙ tsp fresh nutmeg grated
- 1½ tsp vanilla extract
- 2 large eggs lightly beaten
- 2-3 tbsp pecans crushed
- 3 tbsp sweetened coconut flakes
- 1 large banana smashed
Serving:
- Banana sliced
- Sweetened coconut flakes
- Butter
- Warm maple syrup
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine yogurt, butter, cinnamon, nutmeg, eggs, coconut, pecans, and mashed banana in a small bowl, mix thoroughly.
- Add the flour mixture to the yogurt mixture, stirring until smooth but slightly lumpy.
- Pour about ¼ cup of batter per pancake onto a hot nonstick griddle or large nonstick skillet.
- Cook for 2 minutes, or until the tops are covered with bubbles and the edges are cooked.
- Carefully flip the pancakes over; cook for 2 more minutes, or until bottoms are lightly browned.
- Top with freshly sliced banana, coconut, butter, and warm maple syrup. Enjoy.