Banana pecan pancakes
Makes: 16
Serves: 4
Prep time: 10 minsTotal time: 
Recipe by Joss Herd / Photographs by Tara Fisher
Banana pecan pancakes
Makes: 16
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
312Kcal
Fat
17gr
Saturates
5gr
Carbs
34gr
Sugars
15gr
Fibre
2gr
Protein
7gr
Salt
0.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 medium egg
- 150ml skimmed milk
- 25g unsalted butter, melted
- 100g self-raising flour
- 1 tsp baking powder
- 1 large ripe banana, peeled and sliced
- 3 tbsp maple syrup
- 50g pecans, toasted and chopped
Step by step
- Beat the egg with the milk and the melted butter. In a second bowl, sift the flour and baking powder. Make a well in the flour and gently stir in the milk and egg, drawing in from the sides. Fold in the banana.
- Heat a nonstick frying pan, spray with oil and spoon 2 tablespoons of the batter into the pan, spreading it out with the back of a spoon. Cook until bubbles appear and then flip. Remove, keep warm and repeat – makes 16. Serve with the maple syrup and pecans.
