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Pancakes with banana ice cream

Serves 4 Takes 10 mins to cook Takes  10 mins to prepare Vegetarian 1 5 a day portions


3 bananas

Sunflower oil, for frying

15g butter or marg, melted

75g plain flour

1 egg

200ml semi-skimmed milk

1 vanilla pod, halved and seeds removed 


  1. Peel the bananas and place in a sealable plastic bag. Transfer to the freezer and leave overnight to freeze.
  2. Sift the flour into a bowl.
  3. Whisk together the egg and 175ml of the milk in a jug.
  4. Make a well in the flour and gradually pour in the milk mixture, beating with a wooden spoon until smooth.
  5. Stir in the melted butter and vanilla pod seeds. Set aside.
  6. Brush a 20cm non-stick frying pan with the 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.
  7. Flip and cook on the other side for 30 seconds. Remove and keep warm. Repeat until you have 4 pancakes.
  8. Make the ice cream: pop the bananas in a food processor with the remaining milk. Blend until smooth.

.Serve the pancakes with a scoop of banana ice cream.

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