Buttermilk Banana Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Banana 1

  • Orange Peel 3 slices

Canned/Bottled Goods

  • Maple Syrup 1/2 cup

Dairy & Eggs

  • Butter 1/3 cup

  • Buttermilk 1 1/3 cups

  • Egg 2

Spices

  • Vanilla Extract 1 teaspoon

  • Kosher Salt 2 1/2 teaspoons

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Pecan 1/2 cup

  • Baking Powder 1 tablespoon

Pantry

  • Canola Oil 2 tablespoons

  • Sugar 1 tablespoon

Preparation

  1. Prep Batter

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

    • 1 1/2 cups All Purpose Flour
    • 1 tablespoon Baking Powder
    • 2 teaspoons Kosher Salt
    • 1 tablespoon Sugar
    • 1 1/3 cups Buttermilk
    • 2 Egg
    • 3 tablespoons Butter
    • 1 tablespoon Canola Oil
  2. Prep Topping

    Place syrup into small saucepot and heat, simmer for 2 minutes. Turn the sauce pot off and whisk butter & salt into hot syrup. Add pecans to syrup mixture.

    • 1/2 cup, toasted, chopped Pecan
    • 1/2 cup Maple Syrup
    • 2 tablespoons Butter
    • 1/2 teaspoon Kosher Salt
    • 3 slices Orange Peel
    • 1 teaspoon Vanilla Extract
  3. Prep Smash-In

    Fold into pancake mix gently.

    • 1, sliced Banana
  4. Cook Pancake

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

    • 1 tablespoon Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 710 kcal  
Total Fat 35.0 g 45%
Total Saturated Fat 13.0 g 64%
Unsaturated Fat 22 g  
Cholesterol 140 mg 47%
Sodium 2570 mg 110%
Total Carbohydrate 85 g 31%
Fiber Total Dietary 4 g 13%
Sugars Total 35 g  
Protein 13 g 26%
Vitamin C 4 mg 4%
Good Source: Calcium 651 mg 50%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team