serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Retro Desserts
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G
Watch The Full Episode Here
G
Ingredients
Pancakes
- 2 medium ripe bananas
- 1 egg
- 125 ml (½ cup) milk
- 60 g vanilla protein powder
- 145 g (1½ cups) rolled oats
- 2 tsp baking powder
- ¼ tsp salt
- butter or oil, for greasing
- maple syrup, to serve
Ice cream
- 4 very ripe frozen bananas, chopped
- 70 g (¼ cup) smooth peanut butter
- 40 g (⅓ cup) cocoa powder
- ½ tsp vanilla extract
Instructions
- For the pancakes, place all the ingredients except the butter or oil in a blender and blend on high speed until smooth. Let the batter sit in your blender while you heat your pan up.
- Heat a large frying pan over medium – high heat and lightly coat with oil or butter. Once the pan is hot, add 80 ml (⅓ cup) of pancake batter to the pan. Cook for 2 – 3 minutes or until you see bubbles around the edge. Flip the pancake and cook until golden brown on the underside. Transfer to a plate, wipe the pan clean and repeat with the remaining batter, stacking the pancakes as you go.
- When all the pancakes are cooked, wash the blender and add all the ice cream ingredients. Process until thick and smooth. Serve the ice cream immediately with the pancakes and a drizzle of maple syrup.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Retro Desserts
