2 ripe bananas 4 eggs 1 teaspoon of ground cinnamon 3 tablespoons of oil 60 grams pecans (unsalted) Cut the bananas into pieces and place in a high bowl with the eggs and cinnamon. Puree until smooth. Heat the oil in a frying pan and add 2 portions of batter. Bake the pancakes until golden brown and done. Coarsely chop the pecans and sprinkle over the pancakes. Also nice to add blueberries or raspberries, or sirup.
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