Named after the King of Rock, Elvis Presley – as they contain his favourite ingredients of bacon, bananas and peanut butter – these pancakes are packed with protein and nutrients. They’re also very easy to make.
INGREDIENTS
4 rashers of streaky bacon (120g)
2 small ripe bananas
2 eggs
2 heaped tbsp peanut butter
½ tsp ground cinnamon
Big pinch of baking powder
Salt
10g butter
Drizzle of maple
syrup – optional
1 Preheat your grill to maximum heat.
2 Lay the rashers of bacon on a baking tray lined with baking parchment. Slide under the hot grill. Cook for about 4 minutes on each side, or until done to your liking. I like my bacon crispy on the outside but still a little soft.
3 Meanwhile using a fork, mash the bananas in a bowl into a rough puree.
Crack in the eggs, spoon in 1 tablespoon peanut butter, sprinkle in the cinnamon, baking powder and a pinch of salt. Give everything a good stir. Pancake batter sorted.
4 Melt the butter in a large non-stick frying pan over a low to medium heat. Once bubbling, spoon the batter into the pan to make 4–6 pancakes. Fry the pancakes without moving them for 3 minutes on the first side, or until the batter has set, then flip and fry the pancakes for a further minute on the second side.
5 While the pancakes are gently frying, mix the remaining peanut butter with ½ tablespoon water in a small bowl. This will loosen it, making it easier to drizzle on the pancakes.
6 Pile the banana pancakes onto a plate. Top with the bacon, drizzle over the peanut butter along with a little maple syrup, if you like. Gobble down, Elvis-style.
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