I woke up entirely too early and decided to treat the kids to some Thursday morning pancakes. These are a bit of a fuss to prepare, as you have to hand-place banana slices on each pancake right after the first flip. However, the caramelized bananas and crunchy toasted pecans make them worth the effort.

Caramelized Banana Pancakes with Toasted Pecans

Toss together and set aside:

• 2 bananas, on the firm side, sliced thin
• 1 Tbs. sugar
• 1/4 tsp. cinnamon

Set in the oven for 5 minutes at 350 degrees, then remove to cool:

• 1/2 c. coarsely chopped pecans

Prepare the batter:

• 1-1/4 c. whole wheat pastry flour
• 1/2 c. quick oats
• 2 tsp. baking powder
• 1/4 tsp. cinnamon
• 1 c. milk
• 1 egg
• 2 Tbs. oil

Using a non-stick pan, pour batter as usual. When bubbly, arrange a layer of banana slices on the top of each pancake and then flip to cook the other side. Serve topped with extra banana slices and toasted pecans.

Before flipping the pancakes over, after they are bubbly, top with a layer of the sugared banana slices.