Cinnamon Pancakes with Banana and Whipped Cream

Servings 4
Difficulty Beginner
Total Time 45 minutes


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  • 1 cup(s) cake flour
  • ¼ cup(s) sugar
  • 1 tsp baking powder
  • 1 egg
  • 2 cups milk
  • ¼ cup(s) oil
  • ½ cup(s) cream
  • 1 tsp vanilla essence
  • 2 tsp Hinds Spices Cinnamon
  • 2 ripe bananas, sliced


  • Mix together the flour, sugar and baking powder, make a well in the middle, slowly add the egg and milk while whisking continuously to ensure you have lump-free batter. Set aside to rest.
  • Heat a little oil in a non-stick frying pan, and ladle in 30ml batter, and spread evenly across the pan. Fry until lightly golden on the bottom for approximately 1 minute. Flip your pancake over and fry for a further minute.
  • Set aside and continue this process until you have made all your pancakes.
  • Whip the cream until it forms stiff peaks; fold in the vanilla essence and Hinds Spices Cinnamon. Set aside.
  • Add a dollop of whipped cream onto the middle of each pancake, evenly scatter slices of banana and roll up.