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Banana Pancakes

A fun twist on thin pancakes, served with a fresh banana sauce!

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Banana pancakes
Banana pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 5 g
Fats 13 % 5 g
Carbohydrates 74 % 28 g
193 kcal
GI: 7 / 18 / 75

Cooking method

Cooking time: 30 min

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  • Make the batter: blend the eggs, milk, and sugar together. Add a pinch of salt and the flour, then blend well again. Peel the banana, slice it thin, and blend it separately in a bowl until smooth, then stir the purée into the batter. Fry the pancakes on a hot, well-heated skillet. For the sauce: blend the cream, sugar, and another thinly sliced banana until smooth. Pour the sauce over the finished banana pancakes.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Bananas - 89  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g

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