Whole Wheat Roasted Banana Pancakes

• 2 whole Bananas
• 1/3 cups Pecans
• 1 cup Whole Wheat Pastry Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 2 teaspoons Maple Syrup
• 2 whole Eggs
• 1/2 cups Milk
• 1 teaspoon Vanilla
• 1 Tablespoon Melted Butter

1. Preheat oven to 375u0b0F and place whole bananas on a baking tray. Let roast for 15-20 minutes. Bananas should be dark brown and softened.
2. While bananas roast, place pecans in a skillet and let toast for 4-5 minutes over medium heat. Set aside.
3. Turn off oven and place an oven-safe plate inside for keeping pancakes warm.
4. In a medium bowl, combine flour, baking powder, salt and whisk together well. In a separate bowl, mash 1 banana and whisk together with the maple syrup, eggs, milk, vanilla and melted butter. Pour over dry ingredients, stir just until combined; don't overmix. If batter thickens too much (and isn't easily pourable), add a bit more milk.
5. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes, until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
6. Place in oven and continue with remaining batter.
7. Top pancakes with butter, toasted pecans, remaining roasted banana, and a bit of maple syrup.

bananas, pecans, whole wheat pastry flour, baking powder, ubc, maple syrup, eggs, milk, vanilla, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-roasted-banana-pancakes/ (may not work)