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Banana Pancakes (no eggs) with pecans and maple
These easy peasy banana pancakes are both delicious and healthy, studded with pecan nuts and drizzled with maple syrup.
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Ingredients
- 40 g pecan nuts
- 1 ripe banana
- 150 ml soya milk or oat/nut milk
- 1 tablespoon maple syrup
- pinch salt
- 125 g self raising flour
- 30 g sultanas
- oil for frying I use rapeseed oil
Instructions
- In a blender or food processor, blitz the bananas, plant milk, flour, maple syrup and salt together until smooth.
- Roughly chop the pecans and stir through the pancakes batter along with the sultanas.
- Heat a teaspoon of oil in a frying pan. Add two tablespoons of batter to the pan, fry gently for a minute or two until golden brown on the bottom, then flip over and cook for a further minute or two.
- Eat immediately, drizzled generously with maple syrup.
Video
Notes
If you don't have a blender, you can mash the banana with a fork, and whisk in all the remaining ingredients until smooth.
Wait until little bubbles are forming on the surface of the pancakes before flipping - these air bubbles make them light and fluffy.
Nutrition
Serving: 1pancakeCalories: 162kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 10mgPotassium: 149mgFiber: 1gSugar: 6gVitamin A: 86IUVitamin C: 3mgCalcium: 38mgIron: 1mg
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