Whole Wheat Roasted Banana Pancakes

Preheat oven to 375ºF and place whole bananas on a baking tray. Let roast for 15-20 minutes. Bananas should be dark brown and softened.

While bananas roast, place pecans in a skillet and let toast for 4-5 minutes over medium heat. Set aside.

Turn off oven and place an oven-safe plate inside for keeping pancakes warm.

In a medium bowl, combine flour, baking powder, salt and whisk together well. In a separate bowl, mash 1 banana and whisk together with the maple syrup, eggs, milk, vanilla and melted butter. Pour over dry ingredients, stir just until combined; don’t overmix. If batter thickens too much (and isn’t easily pourable), add a bit more milk.

Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes, until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.

Place in oven and continue with remaining batter.

Top pancakes with butter, toasted pecans, remaining roasted banana, and a bit of maple syrup.