Banana-Pecan Pancakes from "Kicking Cancer in the Kitchen"

8:28 PM, Nov 5, 2012   |    comments
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BANANA-PECAN PANCAKES FROM "KICKING CANCER IN THE KITCHEN"

Kendall Scott is the co-author of "Kicking Cancer in the Kitchen", which can be found in local bookstores and libraries.

A printable version of Kendall's recipe for Banana-Pecan Pancakes with Chocolate-Coconut Drizzle can be found in the 207 Kitchen page of our website.

Banana-Pecan Pancakes With Chocolate-Coconut Drizzle

Brain boosting/ comfort food/ fatigue fighting and adrenal support/ mouth sore friendly/ vegetarian

While making pancakes on a busy weekday may not work well, spending a lazy weekend morning cooking and enjoying this delicious breakfast is well worth it. Using whole-grain flour, such as spelt flour, make these less processed and more nutritious, so you will feel sustained longer. The chocolate-coconut drizzle is made from coconut oil and raw cacao powder. The coconut oil contains medium-chain fatty acids, which are known to improve metabolism and thyroid function, promote weight loss and boost energy.

Yield: makes fifteen 3-inch pancakes

11/2 cups spelt flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup warm water

1/4 cup real maple syrup

1 egg

2 tablespoons unrefined coconut oil, melted

1 medium banana, finely diced

1/3 cup pecans, finely chopped

Fresh berries (optional)

Combine the flour, baking powder, cinnamon and salt in a large bowl. Mix the water, maple syrup, egg and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir until blended without over-stirring; mixture will be lumpy. Fold in the pecans and banana.

Heat a griddle over medium-high heat. Drop the batter onto the griddle by large spoonfuls, and cook until bubbles form and the edges are nearly dry. Flip and cook until browned on the other side. Repeat with the remaining batter. Serve topped with the chocolate-coconut drizzle and fresh berries, if desired.

Chocolate-Coconut Drizzle

1/2 cup real maple syrup

2 tablespoons unrefined coconut oil, melted

1 tablespoon raw cacao powder

Whisk together the maple syrup and melted coconut oil. Then whisk in the raw cacao powder. Drizzle over pancakes.

Annette's Tasty Tip: To save time, the dry ingredients in this recipe can be mixed in advanced and stored in the fridge.

For more information on Kendall Scott and "Kicking Cancer in the Kitchen" click here: KICKING CANCER IN THE KITCHEN

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