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Banana pecan pancakes with crispy bacon


Serves: 4-6
timePrep time: 10 mins
timeTotal time:
Banana pecan pancakes with crispy bacon
Recipe photograph by Martin Poole

Banana pecan pancakes with crispy bacon


Serves: 4-6
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
474Kcal
Fat
23gr
Saturates
6gr
Carbs
53gr
Sugars
23gr
Fibre
3gr
Protein
16gr
Salt
2gr

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Sainsbury's magazine

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Sainsbury's magazine

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.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 ripe banana, about 200g unpeeled
  • 225g self-raising flour
  • 1 large egg
  • 300ml semi-skimmed milk
  • 75g pecans, roughly chopped
  • 1-2 tsp oil, for frying
  • 12 rashers smoked streaky bacon
  • 4-6 tbsp maple syrup, to serve

Step by step

Get ahead

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

  1. Preheat 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.

  2. Heat 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.

  3. Meanwhile, 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.

    Tip

    Leave out the bacon for a vegetarian option.

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