Do you ever find yourself awake when you really ought to be sleeping and your mind goes straight to your blog? You think of the most smashing idea (in your own weary, sleep deprived brain) for your next post and you can hardly keep yourself from jumping out of bed that very instant and whipping up a batch of whatever it is. This was me last night. I couldn't wait for the sun to pop out so I could give these a try!
They were every bit as scrumptious and fun as I imagined they would be.
If you are tired of your basic ho-hum pancake recipe on the weekends, I strongly encourage you to give these a try! You can definitely mix and match ingredients to put big smiles on you and/or your loved one's sleepy faces.
I chose to go with bananas and toasted pecans.
I also used whole wheat pastry flour and agave nectar in this mix of goodness.
Banana and Toasted Pecan Pancake Muffins
Makes 12 muffins
1 1/2 cups whole wheat pastry flour
4 tsp baking powder
1/2 tsp salt
4 tbsp melted butter (cooled to room temp)
1 ripe mashed banana
2 tsp vanilla extract
1 tbsp agave nectar
1 cup milk
1 sliced banana
1/2 cup toasted chopped pecans
maple syrup (if desired)
Preheat oven to 350 degrees. Spray oil a muffin pan. In a large bowl combine the flour, baking powder, and salt. Whisk to combine. In a smaller bowl combine the eggs, butter, mashed banana, vanilla, agave, and milk. Stir well. Add the egg mixture to the flour mixture and give it a good stir.
Fill muffin cups about 3/4 full. Top each with a slice of banana and a bit of the pecans. Place into the oven for about 15 minutes. Serve warm with maple syrup.
OH. SO. GOOD! We had a few left over so I'll reheat them for the kid's breakfast before school tomorrow.
Hope all of you have a terrific week!