Banana Oat Pancakes with Maple Candied Pecans

Nutritious and delicious, these deserve a spot on your weekend brunch menu. Fluffy pancakes with crunchy pecans on top - these are sure to be a hit with any guest!

Why do we love these pancakes? They’re enjoyable without the sugar high and crash. Pecans, coated in sugar free maple syrup, not only provide a crunch factor but also calcium, magnesium, and potassium. Oats are a great source of fiber, especially beta-glucans which can help you stay fuller longer, and bananas give you natural sweetness, satisfying your sweet tooth without the sugar crash!

Ingredients:

PECANS

  • 3 cups pecans
  • 1/3 cup sugar free maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp sea salt

PANCAKES

  • 1 ½ cup oats
  • 2 bananas
  • ½ cup oat or almond milk
  • ½ tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp vanilla

 

Directions:

  1. Add all ingredients to a medium saucepan and cook over medium heat. Allow pecans to caramelize and thicken in the maple syrup mixture for 5 minutes. Pecans will be coated and candied. Take off heat and set aside. Start making the pancakes.
  2. Add all ingredients to a blender and blend until smooth.
  3. Heat a greased pan over medium heat. Scoop just over ¼ cup of the pancake batter into the pan to make your pancakes. Once bubbles form all around the pancakes, flip!
  4. Cook for another 2-3 minutes and set aside.
  5. Once pancakes are done, serve with fresh banana slices, some of the candied pecans, and some sugar free maple syrup. Enjoy!

Recipe by: @makmakes_