The only thing better than these light, fluffy, whole-grain pancakes is the rich, caramelized banana and pecan sauce that gets drizzled on top! These from-scratch pancakes are every bit as easy to whip up as a boxed mix, and taste WAY better- and because they contain whole grains, they’re good for your health too!
Multi-grain Pancakes with Caramelized Bananas and Pecans – serves 6-8
For the pancakes:
- 2/3 c AP flour
- 1/2 c whole wheat flour
- 1/2 c rolled oats
- 1 tsp baking powder
- pinch salt
- 2 T brown sugar
- 1 lg egg, beaten
- 1 T sunflower oil, plus more for cooking
- 1 C milk
Combine all dry ingredients in a large bowl. Make a well in the center, and add wet ingredients. Blend wet ingredients together, then gradually mix into dry to make a thick batter.
Cover and refrigerate for 20 minutes, to allow the oats time to absorb some of the liquids.
Heat a skillet over medium heat, oil with the sunflower oil.
(If batter is too thick, you can thin it down with some milk or water.) Pour out enough batter to make pancakes that are roughly 3-4″ in diameter.
Cook for 3 minutes on each side, or until tiny bubbles in the batter form and pop without filling back in. Set aside and keep warm.
For caramel banana sauce:
- 4 T butter
- 2 T maple or yacon syrup
- 3 Bananas, halved and quartered lengthwise
- 1/4 c pecans
In a skillet, melt butter and add syrup, stirring well. Add bananas and pecans, and continue to cook, about 4 minutes, or until bananas are soft and caramelized.
To serve, top pancakes with bananas and pour syrup over the top.