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Nutrition: per serving

  • kcal376
  • fat16g
  • saturates3g
  • carbs46g
  • sugars17g
  • fibre5g
  • protein14g
  • salt0.3g

Method

  • step 1

    Tip the flour into a large mixing bowl with the cinnamon. Add the egg and milk, and whisk vigorously until you have a smooth pouring consistency.

  • step 2

    Place a non-stick frying pan over a medium heat and add a little of the oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the sides of the pan in a thin layer. Leave to cook, untouched, for about 2 mins. When it is brown underneath, turn over and cook for 1 min more.

  • step 3

    Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between 2 plates and serve with the nut butter, banana, raspberries and lemon to assemble at the table.

RECIPE TIPS
BUYING A NUT BUTTER

If you don’t have time to make your own nut butter, both Biona and Meridian brands are widely available.

Recipe from Good Food magazine, July 2014

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A star rating of 4.3 out of 5.23 ratings
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