Banana Pecan Soycakes

I like dairy. I like it a lot. Butter, milk, cheese. Bring it on! But some of my dearest friends have sensitivities to dairy and I've had many requests for a dairy-free breakfast option. Well my friends, this is it!

These fluffy delights are full of chopped pecans and caramelized banana slices.

 

1 cup All Purpose Flour

2 tbsp. Sugar

2 tsp. Baking Powder

1/2 tsp. Salt

1 cup Soy Milk

2 tbsp. Olive Oil

1 Large Egg

1/2 cup Chopped Pecans

1 Large Banana, sliced thin

Additional sugar

 

Heat griddle or skillet over medium heat.

 

In a small bowl combine flour, sugar, salt and baking powder. In a large bowl whisk together egg, milk and oil.

 

Add flour mixture and mix until just moistened. (There should be a few lumps.) Stir in pecans and let the batter rest 5 minutes.

 

Sprinkle banana slices with additional sugar and place 4-5 slices close together on the griddle for each pancake. Pour about 1/3 cup of batter over each group of bananas on griddle. Cook for about 3 minutes or until sides of the pancake look cooked and the tops are bubbly. Place 4-5 slices on top of each pancake before flipping. Cook for about 2 more minutes.

 

Makes 6 pancakes. It's time to eat!



Go Nuts: Pecan Crusted Chicken with Honey Mustard Sauce

There is nothing better than the sweet, buttery taste of pecans. Traditionally used in desserts, these versatile nuts are quite underestimated in the world of savory dishes. But they make an excellent addition to fish and chicken dishes.

"Pecan" is from an Algonquian word, meaning a nut requiring a stone to crack. The antioxidants and plant sterols found in pecans reduce high cholesterol by reducing the "bad" LDL cholesterol levels. Pecans are a good source of protein and unsaturated fats.

Whether you pronounce it "Peh-kahn" or "Pee-can", these tasty little devils are just what you need to change up your family dinners.

Pecan Crusted Chicken with Honey Mustard Sauce

Ingredients

For Chicken:
4 boneless skinless chicken breasts
1/2 cup pecan halves
1/4 cup panko bread crumbs
1/4 tsp salt
3 - 4 tbsps peanut or olive oil
1 egg white
1 tbsp water

For Sauce:
1/4 cup honey
1/4 cup spicy brown mustard

Using a meat tenderizer, pound chicken breasts to about 1/2 inch thick. (Or you can butterfly the breasts if you're feeling fancy.)

In a small bowl, whisk together honey and mustard.

Heat olive oil in a large skillet over medium high heat. In a food processor, combine bread crumbs, pecans and salt and pulse until you have a fine crumb mixture. Pour the mixture into a large, shallow bowl.

In a separate small bowl, whisk together egg white and water.

Dip chicken in egg white mixture and then in pecan mixture. Place in the pan and cook until brown on both sides and juices run clear.

Serve with honey mustard sauce on the side or drizzle it on top.

Tips For This Recipe:

*Don't let your oil get too hot! Burned pecans are not tasty.
*Taste test your honey mustard sauce. Adjust your amounts if you like it more spicy or more sweet.
*Be careful when chopping the nuts in your food processor. If you overblend, you'll end up with a paste.
*You can add more seasonings to the bread crumb mixture if you like, but don't go crazy. Let the natural richness of the pecans do the work.