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Banana pecan pancakes with crispy bacon

  • Serves 4-6
  • Prep 10 mins
  • Total time 30 mins
0.0/5 rating (0 votes)
Banana pecan pancakes with crispy bacon

step by step

  • 1Preheat the grill. Peel and mash the banana with a fork; set aside. Sift the flour into a bowl with a pinch of salt. Slowly whisk the egg and milk into the flour until smooth. Stir in the mashed banana and half the pecans.
  • 2Heat a little oil in a large frying pan and fry small ladlefuls of the batter in batches. Cook until the tops are dry and set, turn and cook for a further 2 minutes until golden. Repeat, using all the batter to make 12 pancakes; add more oil as needed. Keep the pancakes warm.
  • 3Meanwhile, cook the bacon under the preheated grill for 8-10 minutes, turning halfway, until crisp. Stack 2 or 3 pancakes on each plate, top with bacon and the remaining pecans, and finish with maple syrup.
  • Leave out the bacon for a vegetarian option.
  • Recipe by Kate Titford. Recipe photograph by Martin Poole

Get ahead

Make the pancakes the day before; reheat in the oven or microwave.

You will need

  • 1 ripe banana, about 200g unpeeled
  • 225g self-raising flour
  • 1 large egg
  • 300ml semi-skimmed milk
  • 75g pecans, roughly chopped
  • oil, for frying
  • 12 rashers smoked streaky bacon
  • maple syrup, to serve
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