Ratio    3:1        

Total Calories    331 kcals  

Fat                      32g

Protein               6.8g

Carbohydrate     3.7g

  

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Ingredients

12g raw banana - well mashed

48g whole raw egg

22g butter

17g raw raspberries

15g clotted cream or 19g full-fat double cream (Tesco)

                                

Method

Mash raw banana well (freeze leftover banana).

Beat egg well and add mashed banana. 

Melt butter gently in small, non-stick frying pan and cool slightly.

Pour melted butter into pancake mixture and mix well (don’t worry if some butter remains in pan). 

Return pan to heat and pour in mixture.

Cook by gently pushing mixture together in pan with a wooden spoon and flip to cook both sides. 

Serve rolled up with clotted cream or whipped double cream and raspberries on the side.

 

Serving Tips

This is a great basic recipe: can add lemon juice and more berries for lower ratio. Add more clotted cream for higher ratio (or more butter). Serve hot or cold. Can make small ‘drop scones’ style pancakes with this recipe and then useful for packed lunches. For MCT: replace some of the fat with MCT oil. Store in refrigerator in airtight container for up to 4 days.  Freeze for up to 3 months.

 

Recipe by The Daisy Garland

© The Daisy Garland