Prep Time 20 minutes
Total Time 45 minutes
Serves 6
Perfect for Easter brunch!
Toppings: | |
2 | ripe bananas, sliced |
1 cup(s) | whole pecans |
1 cup(s) | warm maple syrup, to taste |
Pancake | |
1 cup(s) | flour |
1 tablespoon(s) | (packed) light brown sugar |
1 teaspoon(s) | baking powder |
1/2 teaspoon(s) | baking soda |
1/2 teaspoon(s) | salt |
1 large | egg |
6 ounce(s) | vanilla or banana yogurt |
2 tablespoon(s) | vegetable oil |
1 teaspoon(s) | (pure ) vanilla extract |
1/2 cup(s) | (mashed ) very ripe banana |
1/2 cup(s) | pecans, chopped |
DIRECTIONS
1. Preheat oven to 350 degrees F. Coat a 9-inch pie dish with nonstick cooking spray. In large bowl, whisk together first five ingredients. In another bowl, beat together egg, yogurt, oil and vanilla. Add egg mixture to dry ingredients, stirring just until evenly combined. Fold in mashed banana and chopped pecans.
2. Pour batter into pie pan and spread evenly. Bake for 25 to 30 minutes, or until toothpick inserted into center comes out clean. Cut into 6 wedges. Serve warm with toppings
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