FLOURLESS BANANA PANCAKES WITH CHERRY VANILLA NICE CREAM

Serves 2

For the pancakes (makes 12 small pancakes):

2 bananas (180 g/6½ oz), peeled
7 tbsp milk (I use almond but any milk will be good)
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/¾ cup) pitted cherries
4 bananas, peeled and frozen • 1 tsp vanilla extract
1 tbsp brown sugar or coconut sugar
¼ tsp ground cinnamon • zest of ½ lemon

These banana pancakes are my favourite thing to make on a lazy weekend morning. If sharing them with other people, you can make the pancakes in advance and warm them gently in the oven whilst you whip-up the cherry soft-serve nice cream.

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.

To make the cherry vanilla nice cream, take 100 g (3½ oz/½ 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.

Top Tip: 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.