Start living your best life!

Get Dr La Puma's Healthy Bites & Weekly Wows in your inbox to help you feel your best inside and out. Insights, healthy recipes and recommended household, culinary, literary, botanical and natural products to make your life easier, healthier and more fun.

Get Your 2 Free Downloadable Mini-Books When You Sign Up!

Green Rx & Real Age Excerpt


Free Healthy Recipes

Chef MD



Healthy Bytes

Generic filters
Exact matches only
Filter by Custom Post Type

Caramelized Banana Pecan Pancakes

By DrLaPuma 15 years agoNo Comments
Home  /  Recipes  /  Caramelized Banana Pecan Pancakes
Caramelized Banana Pecan Pancakes

Nothing is more comforting than these Caramelized Banana Pecan Pancakes! This recipe adds naturally sweet nuggets of dried cranberries to a great whole-wheat mix, and you have the goodness of homemade with almost no work. With just a bit of heat, the sugar in bananas caramelizes and turns into sugar you can see.

Preparation Time:  10 minutes
Cooking Time:  10 minutes
Servings  4
Serving Size:  about 3 pancakes


1 cup whole wheat pancake mix, such as Aunt Jemima brand
1 cup nonfat vanilla soymilk
½ cup dried cranberries or dried blueberries
2 egg whites, beaten
1 tablespoon canola oil
¼ cup chopped pecans, toasted
2 ripe but firm bananas, sliced
¼ cup pure maple syrup


In a large bowl, combine pancake mix, milk, cranberries, egg whites and oil, mixing until large lumps disappear. (Do not over mix or pancakes will be tough.) Fold in pecans. Heat a large nonstick griddle over medium heat until hot. Coat with cooking spray. Drop batter by scant ¼ cupfuls onto hot griddle. Turn when pancakes bubble and bottoms are golden brown; continue to cook until golden brown, about 30 seconds. Meanwhile, heat a large nonstick skillet over medium heat until very hot. Add banana; cook until slices are browned, turning once, about 30 seconds per side. Reduce heat to low; add syrup and heat through. Arrange pancakes on four serving plates; top with banana mixture.


As they are cooked, the pancakes may be transferred to serving plates and kept warm in a 200ºF. oven. An electric skillet set at 375ºF. may be used in place of the griddle. Any extra pancakes may be cooled and placed in plastic freezer bags and frozen for up to 6 weeks. Reheat in microwave oven until warm. For a special look, slice bananas on the bias.


Nonfat buttermilk plus ¼ teaspoon vanilla may be substituted for the vanilla soymilk and toasted walnuts may replace the pecans.
Nutrition Facts:


Get Dr La Puma’s Healthy Bites free newsletter designed to help make your life easier, healthier and more fun.

Simply add your email below and we'll send you a confirmation.