Festive Recipe from Crown Plaza

Festive Recipe from Crown Plaza
Any pancake lovers in the house? , Photo Credit: Shutterstock

In this edition of our special series on festive foods, we bring to you high protein pancakes with banana and pecan

Karan Kaushik
November 15 , 2020
02 Min Read

We are overjoyed by the response we have received on our special series on festive recipes. In this edition, we bring to you something totally different from the kitchen of Crown Plaza, Greater Noida. Executive Chef Ashis Rout shares one of his all time favourite recipes for a change of taste.  

High Protein Pancake with Banana and Pecan

Ingredients

Banana ripe 100gm

White oats 150 gm                                                

Pecan nuts 50gm                                                   

Soy milk 100 ml                                            

Egg white 100 gm

Castor sugar 40 gm                                                              

Stewed fruit50 gm

Whipped soy cream 50 gm

Berry compote (optional) 50 gm

Mint sprig 4

Jaggery syrup 80 ml

Butter 20 ml                                                                                

Chef's note
This is an excellent recipe for those who needs a high protein diet. If you are working out or looking for good amount of protein, this recipe meets your protein requirement and it is low in calories.High Protein Pancake with Banana and Pecan by Chef Ashis Rout Method
Put banana, egg white, oat, sugar, soy  milk  and half pecan nut in to a blender and grind it, but make sure it’s not a very smooth batter (keep it a little coarse).

Crush the rest of the pecan nut, and add to the mixture so you get a bite of pecan nut when you eat the pancake.

Heat the griddle, brush it with very little butter. Ensure it’s moderately hot.

Spoon the pancake mixture on to the griddle (as per the size you want) 2.5 inch diameter is an ideal size.

Allow it to cook. When one side is completely golden brown, turn the pancake to the other side and allow it to cook.

Stack pancakes on a plate and pour some jiggery syrup on top of it, put a spoon of whipped soy cream on the side and the stewed fruit. Top the cream with a mint sprig (and berry compote if you wish to).


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