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Banana & Lemon Pancakes

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Submitted by joeplugg

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2 3E+1
TABLESPOONS ML SUGAR
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML NUTMEG
fresh grated
1 1
PINCH PINCH SALT *
1 ½ 23
TABLESPOONS ML LEMON JUICE
1 453.6
POUND G BANANAS
ripe
1 1
X X VEGETABLE OIL
as required *
1 1
EACH EACH CREPE RECIPE *
2 3E+1
TABLESPOONS ML MARGARINE
melted
1 1
X X POWDERED SUGAR
as required *
1 1
X X LEMON
wedges, for garnish *

Directions

Mix the sugar, nutmeg, salt & lemon juice in a small bowl. Slice the bananas & mix them gently in the lemon-spice mixture. Heat a skillet & add a little vegetable oil.

Fry each crepe on both sides. Spread each cooked crepe with the melted margarine & some of the banana mixture. Keep everything warm until ready to serve. Sprinkle the crepes with icing sugar & garnish with lemon wedges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 180 31% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 77mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 21%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 
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