Banana-Chocolate-Pecan Pancakes

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Blogger Deborah Harroun of Taste and Tell gives you a fun breakfast recipe that uses up those ripe bananas.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

Pancakes

ripe bananas

cups Original Bisquick® mix

cup milk

eggs

1/2

cup semisweet chocolate chunks

1/2

cup chopped pecans

Topping

Real maple or maple-flavored syrup

Sliced bananas

Additional chopped pecans

In small bowl, mash 2 bananas with fork. In medium bowl, stir together Bisquick mix, milk and eggs. Stir in mashed bananas just until combined. Stir in chocolate chunks and 1/2 cup pecans.
Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Serve pancakes topped with syrup, sliced bananas and additional pecans.

Makes 4 servings

The riper the bananas are, the sweeter the pancakes will be.

For an even more decadent version, serve with chocolate syrup instead of maple syrup.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.