Banana Coconut Pecan Pancakes

Banana Coconut Pecan Pancakes:

Recipe and photos by For the Love of Cooking.net

Adapted from Cooking Light A

August 2009

• 1/2 cup of whole wheat flour
• 1/2 cup of flour- I use straight whole wheat
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 3/4 cup vanilla fat free yogurt
• 2 tbsp butter, melted
• 1 tsp cinnamon
• 1/8 tsp fresh nutmeg, grated
• 1/2 tsp vanilla extract
• 2 large eggs, lightly beaten
• 2-3 tbsp pecans, crushed
• 3 tbsp sweetened coconut flakes
• 1 large banana, smashed

Combine the flours, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs, coconut, pecans, and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with freshly sliced banana, coconut, and maple syrup. Enjoy.

Photo Source: Jersey Girl Cooks
PS  Would love to try Jersey Girls version next time!