Banana chocolate pancakes and crepes suzette
Nutritional Info
Calories per serving
162KCal
Ingredients
- FOR CREPE SUZETTE
- Basic pancake batter, to make 8 small pancakes
- 2 oranges
- 1 tbsp brandy
- Demerara sugar
- FOR BANANA CHOCOLATE PANCAKES
- PER SERVING 133 calories 2g fat
- Serves 6, Prep time 20 mins, Cook time 10 mins.
- 80g plain flour
- 20g cocoa powder
- 1 egg
- 2 tbsps low-fat yogurt
- 1-2 tbsps skimmed milk
- 2 tbsps caster sugar
- 1 banana
- 2 tbsps maple syrup
Cooking Instructions
- FOR CREPE SUZETTE.
- Make the pancakes and keep warm.
- Remove the skin from the oranges and segment into a bowl. Squeeze over the juice. Pour into a pan and heat gently, reducing the juice by half.
- Add the brandy and carefully tip the pan, allowing the brandy to ignite.
- Pour over the pancakes and serve.
- FOR BANANA CHOCOLATE PANCAKES.
- Sieve the flour and cocoa into a mixing bowl. Add the egg and 1 tbsp of yogurt. Mix together, using a whisk, adding sufficient milk to form a thick paste.
- Heat a non-stick frying pan and spray lightly with oil spray. Using a tablespoon, drop the mixture into the pan.
- Cook for 1 minute on each side. Remove from the pan, sprinkle with caster sugar and keep warm.
- Place the maple syrup in a small saucepan and heat to a rolling boil. Remove from the heat and allow to cool slightly before adding the sliced banana and remaining yogurt.
- Top the pancakes with the mixture and serve hot.

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