Roasted Banana Pancakes with Toasted Almonds and Caramel


Treat your family this Pancake Day…or any other day….with Banoffee filled pancakes!


Serves: 6
  • For the pancakes
  • 150g plain flour
  • 2 eggs
  • 300ml milk
  • 15ml oil
  • Extra oil for frying
  • For the filling
  • 3 large bananas
  • 2 tbsp caster sugar
  • 100g Carnation Caramel
  • 60g shaved almonds
  • 125g half fat crème fraiche

Step 1

Sieve the flour into a large bowl, whisk in the eggs, oil and milk until smooth. Cover and leave to rest for 2 hours.

Step 2

Pour a little oil into a hot non-stick pan, pour in enough batter to cover the bottom of the pan. Cook for 1 minute, flip and cook for another minute until golden and cooked. Transfer to a plate and cover to keep warm.

Step 3

Slice the bananas about 5mm thick and place on a lined baking sheet, sprinkle with sugar, then grill on high till browned.

Step 4

Fill the pancakes with the grilled bananas and a spoonful of crème fraiche, drizzle with Carnation Caramel and sprinkle with the almonds.


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