Spiced Bananas & Buckwheat Pancakes

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (444.3 g)
  • Calories 910.8
  • Total Fat - 53.9 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 904 mg
  • Sodium - 439.8 mg
  • Total Carbohydrate - 71.2 g
  • Dietary Fiber - 8.7 g
  • Sugars - 37.2 g
  • Protein - 42.5 g
  • Calcium - 285.7 mg
  • Iron - 7.2 mg
  • Vitamin C - 13.8 mg
  • Thiamin - 0.4 mg

Step 1

Place the banana, eggs, flour, vanilla, cinnamon, mixed spice, baking powder, walnut and currants in a large bowl and si well to combine.

Step 2

Heat a large non-stick frying pan over low heat and brush with a little oil and in batches, cook 1/4 cup of the pancake mixture for 4 minutes each side or until golden and cooked through, adding the remaining oil as needed to complete all the batter and then set aside to keep warm.

Step 3

To make the caramelised walnuts, wipe out the pan with a paper towel and increase heat to medium and add the nuts and cook, stirring, for 1 to 2 minutes or until toasted and then add the honey and cook for 1 minutes or until reduced slightly.

Step 4

Divide the pancakes between plates, top with the raspberries and caramelised walnuts, and drizzle with extra honey to serve.

Tips & Variations


No special items needed.

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