1/3 C chopped pecans- toasted
3 T brown sugar
1 T light sour cream
3 ripe bananas
1 large egg
1 1/2 C pancake mix
1/2 C granulated sugar
2 T vegetable oil
Stir together pecans, brown sugar and sour cream. Set aside- We just omitted the nuts altogether. Mash bananas in a medium bowl, add egg and next 3 ingredients stirring just until moistened. Put into a sprayed muffin tin filling 3/4 full. Carefully spoon the pecan mixture in the middle of each muffin. Bake at 400 degrees for 18-20 minutes or until golden brown. Remove from pans immediately and cool on wire racks.
This is a great way to use up that last little bit of pancake mix.
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