Breakfast

Whole wheat banana pecan pancakes (adapted from 100 days of real food) is for Breakfast.

Whole wheat banana pecan pancakes (adapted from 100 days of real food) takes 5 minutes to prepare.

Whole wheat banana pecan pancakes (adapted from 100 days of real food) takes 5 minutes to cook.

Whole wheat banana pecan pancakes (adapted from 100 days of real food) makes 5 servings.

The ingredients for Whole wheat banana pecan pancakes (adapted from 100 days of real food) are:

1.25 cups of whole wheat flour
1 egg
1.25 tsp baking powder
1.25 tsp baking soda
0.25 tsp salt
1 cup milk
1 tbsp honey
Dash of cinnamon
1 banana (chopped or mashed)
1 oz pecans

Here is how you make Whole wheat banana pecan pancakes (adapted from 100 days of real food):

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.Gently fold the mashed bananas into the batter with a spatula.Heat a griddle or saut? pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.When the pancakes have begun brown on the bottom, flip them over to cook the other side.Serve with warm maple syrup and a side of fruit. And don?t forget to freeze the leftovers for another day!Serving Size: Makes 5 large pancakesNumber of Servings: 5Recipe submitted by SparkPeople user CANDIJAR99.

The nutritional information for Whole wheat banana pecan pancakes (adapted from 100 days of real food) is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 216.6

• Total Fat: 7.3 g
• Cholesterol: 41.0 mg
• Sodium: 592.2 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 4.7 g
• Protein: 7.6 g