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- Chestnut and banana pancakes
Chestnut and banana pancakes
Nutrition facts per serving:
- Energy in kcal about 530
- Fat about 26g
- Carbohydrates about 56g
- Protein about 18g
This is needed
This is needed
for 2 people
Ricotta
- 150 g chestnuts in caramel sauce
- 250 g ricotta
Batter
- 2 egg
- 1 bananas
Pancakes
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- oil for frying
And that's how it's done
And that's how it's done
Ricotta
Drain the chestnuts, retaining the caramel sauce. Mix 2 tbsp of the caramel sauce and 200 g of the ricotta in a bowl, set aside the remainder of the caramel sauce and ricotta.
Batter
Place the chestnuts, eggs, banana and reserved ricotta in a blender, puree until smooth.
Pancakes
Heat a dash of oil in a non-stick frying pan. Reduce the heat, pour enough batter into the pan to make pancakes of approx. 5 cm in diameter. Once the undersides are cooked they will no longer stick to the pan. Toss the pancakes, finish cooking and then keep warm. Repeat these steps with the remainder of the batter. Serve the pancakes with ricotta and the remainder of the caramel sauce.
