Banana and Lemon Pancakes Recipe

Name: Banana and Lemon Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 1 teaspoon cinnamon; 1 teaspoon nutmeg fresh grated; 1 pinch salt; 1 1/2 tablespoons lemon juice; 1 pound bananas ripe; 1 x vegetable oil as required; 1 each crepe recipe; 2 tablespoons margarine melted; 1 x powdered sugar as required; 1 x lemon wedges, for garnish

Servings: persons

2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon nutmeg fresh grated
1 pinch salt
1 1/2 tablespoons lemon juice
1 pound bananas ripe
1 x vegetable oil as required
1 each crepe recipe
2 tablespoons margarine melted
1 x powdered sugar as required
1 x lemon wedges, for garnish

1
Mix the sugar, nutmeg, salt & lemon juice in a small bowl.
2
Slice the bananas & mix them gently in the lemon-spice mixture.
3
Heat a skillet & add a little vegetable oil.
4
Fry each crepe on both sides.
5
Spread each cooked crepe with the melted margarine & some of the banana mixture.
6
Keep everything warm until ready to serve.
7
Sprinkle the crepes with icing sugar & garnish with lemon wedges.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg fresh grated, 1 pinch salt, and more.

Yes, Banana and Lemon Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana and Lemon Pancakes

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