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Banana Hot Cakes Recipe

Photo by: Taste of Home

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My daughter came across this recipe and had me add it to my recipe collection. Topped with a homemade honey butter, these flapjacks are fabulous!

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6 Servings
Prep/Total Time: 25 min.

Ingredients

HONEY PECAN BUTTER:
1/2 cup butter, softened
1/4 cup honey
1/3 cup chopped pecans, toasted
HOTCAKES:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 egg
1 cup milk
1 cup mashed ripe bananas (about 2 medium)
3 tablespoons canola oil
2 teaspoons lemon juice
Maple syrup, optional

Directions

In a small bowl, beat butter and honey until smooth. Stir in pecans; set aside.
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a small bowl, whisk the egg, milk, bananas, oil and lemon juice; stir unto dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with honey pecan butter and syrup if desired. Yield: 6 servings.

Nutrition Facts: 3 hotcakes equals 447 calories, 29 g fat (12 g saturated fat), 82 mg cholesterol, 516 mg sodium, 44 g carbohydrate, 2 g fiber, 6 g protein.

Banana Hot Cakes published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p147

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Ingredients