- 15 minutes
- 6 minutes
Combine two breakfast favorites with these banana bread flapjacks, drizzled in maple syrup and topped with fresh banana slices and chopped pecans.
- In a large bowl, use a fork to mash the bananas. Add the buttermilk, vanilla, eggs, flour, pecans, brown sugar, baking powder, baking soda, and salt. Stir with a large spoon or rubber spatula to combine well.
- Heat a griddle or large nonstick skillet over medium heat. Spray with either cooking spray or add butter. Pour or scoop a little batter for each pancake. Cook for about 2-3 minutes, until tops and sides have little bubbles. Flip and cook the other side, about 2-3 minutes. Place pancakes on a baking sheet and keep warm in a 200 degree F oven while you cook the rest.
- Serve with warm maple syrup, butter, chopped pecans, and sliced bananas.