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
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    10 mins

    Cook time
    20 mins

Each serving typically contains

  • Energy 1701kJ 406kcal 20%
  • Fat 17.5g 25%
  • Saturates 4.9g 25%
  • Sugars 31.5g 35%
  • Salt 0.18g 3%

of an adult's Reference Intake (RI)*
Energy per 100g: 992kJ/237kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  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.
  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.
  3. Slice the bananas about 5mm thick and place on a lined baking sheet, sprinkle with sugar, then grill on high till browned.
  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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