Cinnamon and Banana Pancakes

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Say it with sweetness this Valentine’s Day. This pancake recipe takes less than 30 minutes to prepare. Be it breakfast in bed for a party of two, or a treat at the table for the whole family, add your favourite fresh fruit and maple syrup to take this to the next level.


  • 1 ripe banana
  • 2 medium eggs
  • 85g ground almonds
  • 1/4 tsp ground cinnamon
  • 2 tsp sweetener
  • 55ml whole milk
  • 50g chopped pecans
  • Sunflower oil, for frying
  • Double cream, to serve
  • Maple syrup, to serve


  • Mash the banana in a bowl using a fork.
  • Add the mashed banana to the Chef bowl and crack in the eggs.
  • Add in the ground almonds, cinnamon, sweetener and milk and using the whisk on speed 1, mix well.
  • Add half of the pecans and mix again on speed 1 until just combined.
  • Pour into a jug and leave to stand for 3 minutes.
  • Heat a non-stick frying pan over medium heat. Lightly oil the pan and using a large spoon, place the batter in rounds in the frying pan, about 8-10cm in diameter.
  • Cook the pancakes on their first side for 1 – 2 minutes or until small bubbles appear and pop on the surface.
  • Flip the pancakes over and cook for a further minute on the other side or until lightly golden and remove. Repeat until all the batter is used.
  • Place some double cream in a clean Chef bowl and whisk on medium speed until soft peaks are formed.
  • Serve pancakes stacked on a plate, dollop on some cream, sprinkle over remaining pecans and drizzle over maple syrup. Eat immediately.


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