BANANA PANCAKES RECIPE - BBC GOOD FOOD
Gluten-free banana pancakes you can whip up in just 10 minutes! Scatter with pecans and raspberries to enjoy a low-calorie (but still indulgent) breakfast
Provided by Sophie Godwin – Cookery writer
Categories Breakfast
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield Serves 2 (makes 4)
Number Of Ingredients 7
Steps:
- In a bowl, mash 1 large banana with a fork until it resembles a thick purée.
- Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.
- Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.
- Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with another ½ tsp oil and the remaining batter.
- Top the pancakes with 25g roughly chopped pecans and 125g raspberries.
Nutrition Facts : Calories 243 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 4 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.3 milligram of sodium
HOW TO MAKE PANCAKES | EASY HOMEMADE PANCAKES RECIPE ...
Ready to graduate from pancake mix? This easy homemade pancakes recipe for Food Network will show you how.
Provided by Food Network Kitchen
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast iron skillet or griddle over medium heat.
- Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
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BANANA PANCAKES RECIPE - BBC GOOD FOOD
Gluten-free banana pancakes you can whip up in just 10 minutes! Scatter with pecans and raspberries to enjoy a low-calorie (but still indulgent) breakfast
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Total Time 10 minutes
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Calories 243 calories per serving
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