Ingredients
- 250 g self raising flour
- pinch or two of salt
- 1 medium egg
- 300 ml milk approx.
- 2 tbsp vegetable oil
- 12 thin rashers smoked streaky bacon
- 2 medium ripe bananas, halved lengthways
- 4 tbsp maple syrup
Instructions
- Place the flour and salt, in a bowl mix well.
- Add the egg and enough milk and bring together to form a thick batter.
- Heat 1 tablespoon of vegetable oil in a non stick frying pan and add 2-3 spoons of mixture to the pan.
- After 2 minutes, flip over with a spatula and cook for a further 2 minutes. Repeat the process until all the mixture is cooked.
- Wipe out the pan, then add the bacon, no fat and cook for 7-8 minutes, then flip over. Cook for a further 5 minutes or until crispy, drain well.
- Add the bananas to pan and warm through, but do not overcook.
- Serve the warm pancakes topped with the banana and bacon then drizzle over a little maple syrup and serve.
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Nutrition Facts
Thick Breakfast Pancakes with Crispy Bacon Banana & Maple Syrup
Amount per Serving
Calories
729
% Daily Value*
Fat
38
g
58
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Cholesterol
92
mg
31
%
Sodium
488
mg
21
%
Potassium
564
mg
16
%
Carbohydrates
77
g
26
%
Fiber
3
g
13
%
Sugar
23
g
26
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
