When your next pancake craving strikes try this recipe for fluffy banana buckwheat pancakes with raspberries, pecans and a sweet touch of manuka honey.
Ingredients:
2 ripe bananas
4 eggs
125g buckwheat flour
1tsp ground cinnamon
2tsp baking powder
150g raspberries
100g pecans
50g Manuka honey MGO30+
To serve:
1 banana
currants
fresh mint
1Tbs Manuka honey
Directions:
Mash 2 bananas in a bowl with a fork
Add the cinnamon and baking powder to the bowl of mashed banana and mix well.
Heat a pan and brush with a little neutral vegetable oil or butter.
Pour dough into the pan.
Cook the pancakes at medium to low heat until golden brown. Set aside and keep warm.
Place 50 g of the pecans in a pan and fry briefly. Add honey and stir to coat pecans.
Garnish the pancakes with the honey coated pecans, fresh raspberries, red currants and banana slices.
Drizzle with the remaining Manuka honey, and decorate with mint leaves.
This recipe was sourced from manukahealth.co
