3 Ingredient Rice Paper Banana Pancake
Equipment
Ingredients
Main Ingredients
rice paper sheets
2 piece
eggs
2 piece
water
15 ml
banana (sliced)
1 piece
butter
5 g
Peanut Butter Drizzle
peanut butter
16 g
honey
7 g
butter (melted)
10 g
Instructions
Prepare egg mixture
Whisk the eggs and water together in a shallow bowl.
Dip first rice paper sheet
Dip one rice paper sheet into the egg mixture until coated, then place into a lightly greased frypan over medium heat.
Add banana slices
Arrange the banana slices evenly over the rice paper.
Add second rice paper sheet
Dip the second rice paper sheet into the egg mixture and place on top of the banana.
Cook the pancake
Cook for 2-3 minutes, or until golden underneath. Carefully flip and cook for a further 2-3 minutes until golden and crisp.
Prepare peanut butter drizzle
Stir together the peanut butter, honey and melted butter until smooth.
Serve
Drizzle over the warm banana crepe and serve immediately.
Original recipe
Storage
This dish is best enjoyed immediately after cooking. Leftovers can be stored in the fridge but texture may change.
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