Serves - 4
Prep time - 15 minutes
Cook time - 15 minutes
Gluten Free
Vegetarian
1. Pre-heat oven grill to a moderate heat. Spray two baking trays with oil and set aside.
2. Place the flour, baking powder, baking soda and cinnamon in a large bowl and mix to combine. In a medium jug, whisk together the milk, egg, vanilla, maple syrup and mashed banana. Pour the liquid mix into the dry mix and whisk until a smooth, thick batter forms.
3. Heat a large non-stick frying pan over medium heat. Lightly spray pan with oil. Pour 1/4 cup of batter into frying pan and cook for 2 minutes each side. Repeat with remaining mixture. Transfer cooked pancakes to one baking tray, cover with foil and place on the bottom oven rack to keep warm.
4. Meanwhile, place banana halves on the second baking tray, sprinkle coconut sugar over the top and place under the grill. Grill for 2-3 minutes, or until warmed through and the sugar has caramelised.
5. Remove both trays from the oven. Serve pancakes topped with a banana halves. Sprinkle pancake stacks with walnuts and a drizzle of maple syrup, if desired.
Kilojoules | 1705 kJ | Protein | 13.2 g |
Carbohydrates, total - sugars, total |
60.1 g 22.3 g |
Fat, total - saturated fat |
680 mg |
Sodium | 405 mg |
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