Banana pancakes with passion fruit cream

Banana pancakes with passion fruit cream

Chetna Makan's recipe for banana pancakes is finished with fruit, yogurt and a drizzle of golden syrup. 

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  • Serves4
  • CourseBreakfast
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

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  • 300g plain flour
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 3 ripe bananas
  • 2 large eggs
  • 250-300ml whole milk
  • 1 tsp vanilla extract
  • 50g unsalted butter, for frying
  • 200g Greek yogurt
  • 4 passion fruits
  • 2-3 tbsp golden syrup


  1. In a bowl, mix the flour, baking powder, sugar and a pinch of salt. In another bowl, mash 2 bananas and mix in the eggs, 250ml milk and the vanilla. Pour into the dry ingredients and whisk it all together well. If it seems a little thick, add a splash more milk.

  2. Heat a 23cm frying pan and add ½ tsp butter. Once melted, add a small ladleful of the pancake mixture and spread it lightly into an 8-9cm round; repeat to make two or three more pancakes (depending on the size of your pan). Cook over a medium heat for 2-3 minutes, until bubbles start rising in the centre of the pancakes, then flip and cook on the other sides for 1 minute. Turn out onto a plate and keep warm, then repeat to use all the mixture (it should make 12 pancakes).

  3. In a bowl, combine the yogurt with the pulp of 2 passion fruit. Slice the remaining banana into 1cm-thick rounds. Place 3 pancakes on a plate, top with a dollop of the yogurt and drizzle some extra passion fruit pulp on top. Top with the sliced banana and a drizzle of golden syrup. Serve straight away.


Typical values per serving when made using specific products in recipe


2,838kJ/ 674kcals



Saturated Fat












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