Barefeet in the Kitchen · by Mary Younkin★ 5.0 (2)
Irresistible Banana Pancakes
NUTRITION · PER SERVING16M COOK
CAL 9%·PRO 7%
CARBS 20G44% OF CAL
2G FIBER5G OTHER12G TOTAL SUGAR
FAT 10G48% OF CAL
9G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty, fluffy banana pancakes studded with coconut and pecans. These are a substantial breakfast that feeds a crowd and can be made ahead.
mainamericanbaked good🍳 skilletgluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 3 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- ½ cup light brown sugar
- 2 cups all purpose flour ((gluten-free alternative below))
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup melted butter
- 3 medium-size ripe mashed bananas (about 1 cup mashed banana)
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
At a glance
PER SERVING · TIME 16M
CAL 9%·PRO 7%
CARBS 20G44% OF CAL
2G FIBER5G OTHER12G TOTAL SUGAR
FAT 10G48% OF CAL
9G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 6m
- Sodium
- 92mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 32mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 92MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.