Spiced Bananas & Buckwheat Pancakes
Recipe: #31396
February 11, 2019
Categories: Breakfast, Desserts, Walnut, Raspberry, Brunch, Valentine's Day, Gluten-Free, Non-Dairy, Vegetarian, Spices, Kosher Dairy, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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