I'm all about the great flavors of Christmas. Cinnamon, peppermint, gingerbread, candied pecans.
Oh yeah, today we are talking about the candied pecan. I have an amazing naturally sweetened candied pecan recipe. I've been munching on them all week.
But I had a lot of leftover pecans so I decided to try to make some pancakes with them. Breakfast is the best! It's the most important meal of the day. I love having some pancakes with bacon and eggs. Or minus the eggs and pancakes and just the bacon.
So this morning I decided it was time to bring together some of the great flavors of Christmas.
It's been an interesting but good Christmas so far. I've gotten the Christmas shopping done early, the presents are (almost) wrapped and I duct tape wrapped all of my sons gift to prevent him from continuing peeking.
And last night we went shopping for the dog. My five year old had a blast shopping for her dog. We had to keep her within a tight budget, but it worked. It was me that we had to watch out for. There were so many fun treats and toys on sale.
Ingredients
- 2 cups milk (can use non dairy substitute if desired)
- 3 eggs
- 2 tsp vanilla extract
- 2 cups unbleached all purpose flour, whole wheat flour or gluten free flour
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 4 tbsp sugar (I used coconut sugar)
- ½ cup nonfat plain greek yogurt
- 3 bananas, mashed or pureed
- ½ cup candied pecans, chopped
Instructions
- Preheat griddle to 250 degrees.
- In a mixing bowl, stir all ingredients together minus the pecans. Stir until well combined. Fold in the pecans.
- Pour approximately ¼ cup of batter for each pancake onto the griddle. Cook for several minutes, until edges are formed and the centers of the pancakes are bubbly. Flip and cook the other side of the pancake for an additional couple of minutes until cooked thoroughly.
- To serve: Top with additional candied pecans and fresh fruit.
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