Banana pancakes with maple-berry syrup
2
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Due to the intense concentrated banana flavour these pancakes truly live up to their name. Containing no flour, they get crisp and brown on the outside and have a creamy custardy middle.
Ingredients
Banana
4 medium
Egg, whole, raw
8 large, raw
Baking powder
½ teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
Maple Syrup
3 tablespoon(s)
Blueberries
100 g
Raspberries
100 g
Lemon
1 zest(s) of 1
Instructions
1
To make the syrup, place the maple syrup in a medium, microwave-safe bowl and microwave on High for 30 seconds or until simmering. Stir in the berries and toss to coat. Microwave the berries on High for 1 minute until warm and slightly softened. Gently stir in ½ teaspoon of lemon zest, cover and set aside.
2
In a medium bowl, mash the bananas then whisk in the eggs and the remaining lemon zest. Sprinkle the baking powder on top and with a fork, mix it in.
3
Coat a large nonstick frying pan with cooking spray and heat over a medium heat. Add about 2 tablespoons of the batter into the hot pan to form each pancake. Cook until the bases are lightly browned, about 1½ minutes. Flip and cook for another minute, until the other side is lightly browned. Transfer to a plate and cover to keep warm.
4
Continue with the remaining batter, coating the pan with additional cooking spray if needed. Serve with the warm berry sauce and additional lemon zest.
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