Flourless banana Pancakes with Cherry Vanilla Nice Cream
These pancakes are a great healthy weekend treat. You can make the pancakes in advance and warm them gently in the oven whilst you whip-up the cherry soft-serve nice cream.
by Made by Margie
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To make 12 small pancakes
2 bananas (180 g/6 1/2 oz), peeled
- 7 tbsp milk or Almond milk
- 100 g (3 oz/1 cup) rolled oats
- 1–2 tbsp coconut oil, for frying
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For the cherry vanilla nice cream
150 g (5 oz/ 3/4 cup) pitted cherries
- 4 bananas, peeled and frozen
- 1 tsp vanilla extract
- 1 tbsp brown sugar or coconut sugar
- 1/4 tsp ground cinnamon
- zest of 1/2 lemon
Ingredients
To make 12 small pancakes
2 bananas (180 g/6 1/2 oz), peeled- 7 tbsp milk or Almond milk
- 100 g (3 oz/1 cup) rolled oats
- 1–2 tbsp coconut oil, for frying
For the cherry vanilla nice cream
150 g (5 oz/ 3/4 cup) pitted cherries- 4 bananas, peeled and frozen
- 1 tsp vanilla extract
- 1 tbsp brown sugar or coconut sugar
- 1/4 tsp ground cinnamon
- zest of 1/2 lemon
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Method
- First, make the pancakes. In a blender or food processor, blitz all the pancake ingredients (except the coconut oil) until nice and smooth. Heat a non-stick frying pan (skillet) over a medium heat and grease with coconut oil.
- Fry spoonfuls of the batter until you can flip them and then cook for another minute on the other side. The pancakes can sometimes be a little fiddly to flip, so just spoon over some coconut oil to help the top brown and cook before flipping.
- To make the cherry vanilla nice cream, take 100 g (31/2 oz/1/2 cup) of the cherries, chop them in half and set aside. Put the remaining ingredients in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds.
- Process until the mixture becomes completely smooth and has the consistency of soft-serve ice cream. Then stir in the reserved chopped cherries. Enjoy the nice cream straight away, scooped on top of the pancakes.
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