Nutty Banana Pancakes

Nutty Banana Pancakes

Hi all! Sorry that I’ve been kind of M.I.A. all week.

Let’s recap my week so far. Well, Sunday was my 24th birthday as well as my stepsister’s wedding shower. I got to wear some crazy party hats and make wedding dresses out of toilet paper. I also totally stuffed my face with gluten-free lemon poppy seed scones and blush wine. My night ended with an intimate family dinner and Game of Thrones season premiere. What did everyone think of it?






Monday was a preparation day for my best friend’s arrival in Connecticut aka frantically cleaning my house and doing laundry. I ended the night with a shift at Starbucks.


Olivia arrived on Tuesday, which meant that I had to drive down to LaGuardia Airport. I have anxiety about driving in areas that are unfamiliar, but I’m proud of the fact that it generally ran smoothly. Since Olivia’s been home, we’ve been exploring new restaurants, visiting wineries, geocaching, and even venturing to Broadway to see The Phantom of the Opera (we were chosen as the fans of the day!).


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I apologize for my absence, but I think that you all understand that friendship is important. I haven’t seen Olivia since last February, so we’re definitely making up for lost time.


Last night, we were discussing what we should make for breakfast and banana pancakes came to mind. I had some ripe bananas on the counter that needed some attention. What goes with bananas? Chocolate. Check. Pecans. Check. Maple Syrup. Check. Actually the maple syrup is from the high school that Olivia and I used to attend.


Olivia suggested as we were eating the pancakes that she would’ve preferred smaller pieces of pecans in the pancakes, so if you want to process the pecans further then a quick chop, definitely try it out!




Nutty Banana Pancakes


  • 2-1/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 cup nonfat milk
  • 2 eggs
  • 2 bananas (mashed)
  • 1/2 cup pecans (chopped)
  • 1/2 cup dark chocolate chips
  • 1 teaspoon maple extract
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar


  1. Preheat oven to 350 degrees.
  2. Place pecans on small cookie sheet and bake for 2-1/2 minutes or until browned. Watch nuts carefully to avoid burning. Remove from oven and let cool. When nuts have cooled, chop coarsely with sharp knife. Set aside.
  3. In a medium-sized mixing bowl, combine flour, baking powder, sugar and cinnamon. Set aside.
  4. In a large-sized mixing bowl, beat eggs together until scrambled well. Add mashed banana and whip until bananas are no longer clumpy. Pour milk and maple extract into egg mixture and whisk.
  5. Transfer dry mixture into wet mixture and mix until batter is smooth. Fold in chocolate chips and pecans.
  6. Set skillet to medium-high heat. Grease cooking skillet with a tablespoon of butter. Using a 1/4 measuring cup scoop batter and place on skillet. Cook pancakes for 3 minutes on each side. Enjoy pancakes with sliced banana and maple syrup!
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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