Banana and Peanut Butter Pancakes

Servings: Makes 16

Nutritional Information:

Per pancake (50g)

Calories 126, Fat 7.6g Saturates 1.5g, Carbohydrate 12g, Sugars 5g, Fibre 2g, Protein 4.3g, Salt 0.08g


Ingredients

For the peanut butter syrup

4 tbsp
Water

For the pancakes

To serve

Method

1

To make the peanut butter syrup, whisk the peanut butter, water and maple syrup together in a mixing bowl.

2

For the pancakes, add the agave syrup, milk, banana, buckwheat flour and baking powder to a blender and mix until a smooth batter is formed.

3

Heat a frying pan over a medium-high heat then add 2 tablespoons of the batter into the frying pan, cooking each pancake for 2-3 minutes on each side until cooked through. Repeat until all the batter is used.

4

To serve, layer pancakes between slices of banana, then top with the flaked almonds, raspberries and the peanut butter syrup.

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