Cinnamon and Banana Pancakes

CategoryCooking MethodTagsDifficultyBeginner
Yields1 Serving
Yields1 Serving

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
 85 g ground almonds
 ¼ tsp ground cinnamon
 2 tsp sweetener
 55 ml whole milk
 50 g 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.

This recipe uses Kitchen Machines

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