Banana Pecan Buttermilk Pancakes

1½ cups all-purpose flour

½ cup granulated sugar

1 heaping teaspoon baking powder

1 teaspoon baking soda

¼ cup melted butter

1 large egg

1¼ cups buttermilk (or make your own)

pinch of kosher salt

1½ cups smashed or pureed banana

1 cup chopped pecans

In a large bowl add flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add butter, egg and buttermilk. Using a mixer combine until smooth. Add banana and pecans, combine with mixer.

Preheat a skillet over medium heat. Add butter to pan. Using a ¼ cup measuring cup, pour the batter onto the hot pan. When the edges start to bubble, flip the pancakes. They should be light brown. Cook on the other side until light brown.

Makes 16 pancakes (4 adult servings)

Recipe printed from http://TheSlowRoastedItalian.com/