Banana Pecan Buttermilk Pancakes Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1417
FAT
118%
CHOL
77%
SOD
102%

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Ingredients for 4 servings

1 cup picked over berries, such as blackberries or strawberries, stemmed and

2 large eggs

1/2 teaspoon salt

1/2 teaspoons baking soda

2/3 cups pecans, toasted lightly and chopped

2 very ripe medium bananas (about 12 to 14 ounces)

2 1/2 teaspoons baking powder

1 1/2 cups pure maple syrup

1 cinnamon stick

1/2 teaspoon vanilla, or to taste

halved or raspberries or blueberries

Softened butter or vegetable oil, for cooking the pancakes

2 tablespoons sugar

Recipe courtesy of Georgia Downard

1 1/2 cups buttermilk

2 cups flour

BERRY/MAPLE SYRUP

6 tablespoons butter, melted

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