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Recipes > Breakfast > Pancakes

Banana Pecan Pancakes

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2 large eggs
2 cups whole wheat flour
2 cups milk
2 cups mashed ripe bananas (4 medium)
¼ cup brown sugar
¼ cup vegetable oil
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup chopped pecans


Beat eggs in a medium bowl with a hand beater until fluffy. Beat in the remaining ingredients, except for the pecans, until smooth. Stir in the pecans. For thinner pancakes, add an additional 1-2 tbsp. of milk.  Heat the griddle to 375 (medium heat). Grease if necessary. For each pancake, pour slightly less than ¼ cup batter onto the griddle. Cook pancakes until puffed and dry around the edges. Turn and cook the other side until golden brown. 

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