Thursday, June 14, 2012

Pecan & Banana Pancakes with Cinnamon and Vanilla

So when I met Nathan back in 2004 in Australia, he would always make amazing banana pancakes for me. This was a year before the song came out by Jack Johnson called Banana Pancakes. The song talks about making banana pancakes when it raining outside and pretending that it's the weekend. This is very appropriate since we are having the coldest, rainiest June (nicknamed Junuary) in Vancouver in years! Feel free to play in the background while reading this post - click here. We also got to experience amazing Indonesian banana pancakes on our trip to Bali last year. They are much thinner over there, more like what we call crepes. Here is a photo of the ones we had in Bali at the cafe next to our apartment in Legian.

I decided to take the recipe a little further and add some special ingredients to make these pancakes more unique and delicious. I had some pecans laying around and I always have cinnamon and pure vanilla on hand for baking. They turned out amazing! 

  • 1 cup flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon pure vanilla
  • 1/2 teaspoon cinnamon
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 ripe bananas, mashed (I saved one of them to go on top)
  • 1 cup of crushed pecans (I also saved some for the top)

  1. Combine flour, white sugar, baking powder, cinnamon and salt. In a separate bowl, mix together egg, milk, vanilla, vegetable oil and bananas.
  2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.