Ingredients
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3/4 cup pecans
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4 tbsp raisins
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2 ripe bananas
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4 large eggs
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1 tsp ground cinnamon
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1/8 tsp salt
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3 tbsp canola oil
Steps
1
Coarsely chop the pecans and raisins. Mash the bananas, and chop the pecans and raisins. Mix together all ingredients (except the oil) and blend until smooth.
2
Heat the canola oil in a nonstick pan on medium heat, and drop in 2 tbsp of batter per pancake. Fry the pancakes in batches of 4, for about 3 min. per side, until both sides are golden brown. As each batch finishes, transfer to a plate covered with aluminum foil to keep warm.
