Cinnamon and Banana Pancakes

cinnamon and banana pancakes chef sense

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  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Made with these products:


  • 1 ripe banana
  • 2 medium eggs
  • 85g ground almonds
  • ¼ tsp ground cinnamon
  • 2 tsp sweetener
  • 55ml whole milk
  • 50g chopped pecans
  • Sunflower oil, for frying
  • Double cream, to serve
  • Maple syrup, to serve


  1. Mash the banana in a bowl using a fork
  2. Add the mashed banana to the Kenwood mixer bowl and crack the eggs
  3. Add in the ground almonds, cinnamon, sweetener and milk and mix well using the whisk on speed 1
  4. Add half of the pecans and mix again on speed 1 until just combined
  5. Pour into a jug and leave to stand for 3 minutes
  6. 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 9-10 cm in diameter
  7. Cook the pancakes on their first side for 1-2 minutes or until small bubbles appear and pop on the surface
  8. 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
  9. Place double cream in a clean Kenwood bowl and whisk on medium speed until soft peaks are formed
  10. Serve pancakes stacked on a plate, dollop on cream, sprinkle over remaining pecans and drizzle maple syrup. Eat immediately!

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