• 3 bananas
  • 75g plain flour
  • 15g caster sugar
  • 1 medium free-range egg
  • 200ml semi-skimmed milk
  • 15g butter, melted
  • 1 vanilla pod, halved and seeds removed
  • 2 tsp sunflower oil, for frying
  • 2 tbsp chocolate sauce


  1. 1

    Peel the bananas and place in a sealable plastic bag. Transfer to the freezer and leave overnight to freeze.

  2. 2

    Sift the flour into a bowl, then stir in the sugar. Whisk together the egg and 175ml milk in a jug. Make a well in the flour mixture and gradually pour in the milk mixture, beating with a wooden spoon until smooth. Stir in the melted butter and vanilla pod seeds. Set aside.

  3. 3

    Brush a 20cm non-stick frying pan with oil and place over a medium heat. When hot, add a ladleful of batter and swirl the pan to cover the base in a thin layer. Cook for 1 minute or until the base is golden. Flip and cook on the other side for 30 seconds, then remove and keep warm. Repeat until you have 4 pancakes.

  4. 4

    Pop the bananas in a food processor with the remaining milk. Blend until smooth. Serve the pancakes with a scoop of ice cream and a drizzle of chocolate sauce.

Nutritional Details

Each serving provides
  • Energy 1084kj 259kcal 13%
  • Fat 7.9g 11%
  • Saturates 3.5g 18%
  • Sugars 20.2g 22%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 624kj/149kcal

Each serving provides

39.4g carbohydrate 2.8g fibre 6.2g protein

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