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Banana pecan pancakes with crispy bacon
Serves: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Banana pecan pancakes with crispy bacon
Serves: 4-6
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
474Kcal
Fat
23gr
Saturates
6gr
Carbs
53gr
Sugars
23gr
Fibre
3gr
Protein
16gr
Salt
2gr
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 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.
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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.
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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.
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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.
TipLeave out the bacon for a vegetarian option.