Buttermilk Banana Pancakes with Maple Bacon - Innit

Ingredients

4 Servings

Meat & Seafood

  • Bacon 8

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

Produce

  • Fresh Rosemary 1/2 bunch

  • Banana 1

Spices

  • Kosher Salt 2 tsp

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • Unsalted Butter 3 Tbsp

  • Whole Eggs 2

Pantry

  • Light Brown Sugar 1/4 cup

  • Canola Oil 2 Tbsp

  • Granulated Sugar 1 Tbsp

Preparation

  1. Cook Bacon

    In medium bowl, toss ingredients. Place strips of bacon evenly on baking tray lined with parchment or on wire rack. Sprinkle remaining sugar and rosemary from the bowl over the top of the bacon. Cook bacon in preheated oven for 20 minutes. Place cooked bacon on paper towels, cool & crumble.

    • 8 Bacon
    • 1/4 cup Light Brown Sugar
    • 1/2 bunch Fresh Rosemary
  2. Prep Batter

    In separate bowls mix your dry ingredients and your wet ingredients. Then combine whisking well to avoid lumps.

    • 1 1/2 cups All Purpose Flour
    • 1 Tbsp Baking Powder
    • 2 tsp Kosher Salt
    • 1 Tbsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp Unsalted Butter
    • 1 Tbsp Canola Oil
  3. Prep Smash-In

    Fold into pancake mix gently.

    • 1, sliced Banana
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 Tbsp Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 700 kcal  
Total Fat 20.0 g 26%
Total Saturated Fat 8.0 g 42%
Unsaturated Fat 12 g  
Cholesterol 125 mg 42%
Sodium 1900 mg 80%
Total Carbohydrate 65 g 24%
Fiber Total Dietary 3 g 9%
Sugars Total 25 g  
Good Source: Protein 18 g 35%
Vitamin C 3 mg 4%
Calcium Ca 347 mg 25%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team