This weekend was a whirlwind. . . I catered a brunch for 30, so I dropped off the food Saturday morning and then drove to Galveston with a friend to run in Beach Palooza! Beach Palooza is very similar to the Warrior Dash, Nate and I ran in earlier this year. . . but in sand!
Needless to say, tonight, I wanted to make an easy dinner. . . So, I made Buttermilk Banana Pecan Pancakes annndddd. . . Nate LOVED them!
Makes 12 small pancakes (serves 2-3)
1 cup whole wheat flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
¾ cup egg whites (about 5 or 6)
½ tsp pure vanilla extract
2 very ripe bananas (about 1 cup)
30g pecans, toasted lightly and chopped (I used 1 cup)
In a bowl whisk together the flour, baking powder, baking soda and salt. In another bowl, mash bananas and whisk in the buttermilk, egg whites and vanilla. Whisk the dry ingredients into the liquid until well combined. Fold in the toasted pecans.
Heat a non-stick pan over moderate heat. Working in batches, drop ¼ cup measures of batter onto pan to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a non-metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
Garnish with 0% fat Greek yogurt or low fat cottage cheese, chopped pecans and a drizzle of honey or maple syrup
Introduced to by Young Married Chic; Recipe by The Healthy Foodie