Baked Banana with Apricot Pancakes

Veggie.Lover's picture

Jan. 03, 2012

Ingredients

Bananas 4 Large
Lemon juice/Lime juice 1 Teaspoon (5 milliliter)
Pecan nuts 1 Ounce , chopped (25 gram)
Dried apricots 1 1/2 Ounce (40 gram)
Sunflower oil 1 Teaspoon (5 milliliter)
Whole wheat flour 4 Ounce (100 gram)
Salt 1 Pinch
Lemon slice/Lime slice 2

Directions

GETTING READY

1. Preheat oven to gas mark 5, 190°C (375°F).

MAKING

2. Place banana with their skins in oven and bake for 15-20 minutes.

3. Split the skin and scoop the flesh out.

4. Mash well and mix with lemon juice and pecan nuts.

5. Divide into 4 portions.

6. To prepare pancakes, in a saucepan cook covered apricots in water for 15-20 minutes.

7. Blend together apricots and liquid.

8. Add water to measure up to 300 ml (1/2 pint).

9. Mix egg and oil. Liquidize again.

10. Stir in flour and salt and blend again.

11. Use 15 ml (1 tbsp) of the mixture to make each small pancake.

12. Wrap in tea-towel and keep warm.

SERVING

13. Serve a portion of banana with a plate of pancakes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 361Calories from Fat 64

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 68 mg2.83%

Total Carbohydrates 74 g24.7%

Dietary Fiber 10 g40%

Sugars 30 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet