Honey fried bananas and pecans with millet Porridge is a sweet and rich breakfast for days you have a little bit more time to make breakfast. So for most people, the weekend.
Honey fried bananas and pecans
- 1 banana
- 4 pecans (or more, but it was all I had left ^^)
- 1 cup millet flakes
- 1 cup low fat milk (or soy milk)
- 3 tsp rape honey (agave syrup works, too, but not as well, because it’s much thinner)
Heat up the milk in a small pot, then add the millet flakes and take the pot off the heat, put a lid on it to keep it warm.
Spread 1.5 teaspoons honey in a pan and heat it up over a low heat, you want it to melt, not to burn.
Cut the banana into pieces with an even surface. Then place them in the honey together with the pecans. Once the honey starts bubbling and it smells like caramel turn the bananas and pecan around and fry them until they’re golden brown on each side.
Pour the porridge out of the pot and decorate it with the bananas and pecans. Since there is no oil in it you can pour the remaining honey over it, too.