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Photo of Banana pancakes with maple-berry syrup by WW

Banana pancakes with maple-berry syrup

2
Points® value
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
Due to the intense concentrated banana flavour these pancakes truly live up to their name. Containing no flour, they get crisp and brown on the outside and have a creamy custardy middle.

Ingredients

Banana

4 medium

Egg, whole, raw

8 large, raw

Baking powder

½ teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

Maple Syrup

3 tablespoon(s)

Blueberries

100 g

Raspberries

100 g

Lemon

1 zest(s) of 1

Instructions

  1. To make the syrup, place the maple syrup in a medium, microwave-safe bowl and microwave on High for 30 seconds or until simmering. Stir in the berries and toss to coat. Microwave the berries on High for 1 minute until warm and slightly softened. Gently stir in ½ teaspoon of lemon zest, cover and set aside.
  2. In a medium bowl, mash the bananas then whisk in the eggs and the remaining lemon zest. Sprinkle the baking powder on top and with a fork, mix it in.
  3. Coat a large nonstick frying pan with cooking spray and heat over a medium heat. Add about 2 tablespoons of the batter into the hot pan to form each pancake. Cook until the bases are lightly browned, about 1½ minutes. Flip and cook for another minute, until the other side is lightly browned. Transfer to a plate and cover to keep warm.
  4. Continue with the remaining batter, coating the pan with additional cooking spray if needed. Serve with the warm berry sauce and additional lemon zest.

Notes

After a few batches, wipe out the pan with a paper towel and re-mist with cooking spray to get rid of any burned bits at the bottom of the pan.

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