Banana pecan pancakes
Makes: 16
Serves: 4
![Banana pecan pancakes](/uploads/media/720x770/06/4326-Banana-and-pecan-pancakes---1120.jpg?v=1-0)
Recipe by Joss Herd / Photographs by Tara Fisher
Banana pecan pancakes
Makes: 16
Serves: 4
See more recipes
Nutritional information (per serving)
Calories
312Kcal
Fat
17gr
Saturates
5gr
Carbs
34gr
Sugars
15gr
Fibre
2gr
Protein
7gr
Salt
0.6gr
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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](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
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.