10 Fitch Gluten Free Cinnamon Pecan Pancakes with Caramelized Bananas

by BnB Finder | February 28th, 2012 | Best BnB Bites

ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2012/02/CinnamonPecanPancakes.png”>Today the editors of Think Tasty are pleased to introduce a new recipe series, Best B&B Bites.  On a biweekly basis, we will be sharing a delicious recipe courtesy of a bed & breakfast.  Although one often thinks of morning dishes, we will be sharing a wide variety of dishes from B&Bs around the world.

We did think it best to start with a breakfast dish for the inaugural post.  So, for your cooking pleasure, we are pleased to share this pancake recipe, courtesy of 10 Fitch Bed & Breakfast Inn in Auburn, New York.


10 Fitch Gluten Free Cinnamon Pecan Pancakes with Caramelized Bananas


  1. Dry ingredients-
  2. 2 cups Arrowhead Mills gluten-free all-purpose baking mix (not pancake mix)
  3. 1/4 cup granulated sugar
  4. 1 tsp. baking powder
  5. 1/4 tsp. salt
  6. 2-3 tsp. ground cinnamon
  7. Wet ingredients-
  8. 2 large eggs
  9. 1-1/4 cup milk
  10. 1 Tb. lemon juice
  11. 1 tsp. vanilla
  12. 1/4 cup vegetable oil
Caramelized Bananas
  1. 1 stick of butter
  2. 3 heaping Tb. brown sugar
  3. 4 large ripe, but firm, bananas, sliced 1/2-inch thick
  4. 2 cups chopped pecans, toasted* – 1 cup to add to pancakes and 1 cup to sprinkle over top before serving.
  1. In medium saucepan combine sugar and butter.
  2. Bring to boil, stirring constantly, over medium heat. Reduce heat to simmer and cook until sugar is totally dissolved.
  3. Add bananas; gently stir until bananas are coated with caramel then turn heat down to warm.
  4. In medium bowl whisk together dry ingredients. In small bowl, whisk together wet ingredients. Pour wet onto dry ingredients and whisk until smooth.
  5. Lightly oil griddle and heat to 350 degrees. Griddle is ready when drop of water sizzles and evaporates when dropped onto surface.
  6. Pour approximately 1/4 cup of batter onto griddle for each pancake. Sprinkle a handful of the toasted pecans on top of pancakes. Cook about 3 minutes and flip pancake when edges look dry and bubbles appear on surface and begin popping. Cook an additional 1 to 1-1/2 minutes. Serve immediately.
  7. Place 2-3 pancakes on plate and spoon bananas and caramel over top, sprinkle with a little powdered sugar and pecans.
  8. Yields: 12 4-5 inch pancakes
  1. *To toast place chopped pecans in glass pie plate with a pat of butter and microwave on high 1 minute. Stir and continue to microwave for 30 seconds, repeat until pecans are crispy and toasted.
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