Monday, 12 February 2018 - , , , , , , 3 comments

RECIPE : Banana, Marshmallow & Cinnamon Pancakes with White Chocolate Drizzle

In my book, if you're going to have pancakes, you need a whole stack. 
Just because we are following a weight loss plan, or maintaining our weight, there is no reason why we can't enjoy a fabulous dessert like this one. I've just applied some of my Slice-of-Slim magic to make it all possible.


My stack of 8 pancakes, filled and drizzled with white chocolate sauce is only 8sp/6pp/approx.250kcal per portion.
You can have a half portion for 4sp/3pp but somehow it's just not the same!


I've added a banana to my pancake mix to sweeten and make it go further, plus a few sugar-free marshmallows for extra sweetness and decadence. Then, I've mixed extra light cream cheese to some melted white chocolate to create a white chocolate drizzle you will dream about!


You Will Need : (For 4 servings)

For The Pancakes:

1 Medium Banana
6 Sugar Free Marshmallows
1 Medium Egg
125g Self-Raising Flour
1/2 Teaspoon Cinnamon

300ml Alpro Light Soya Milk with Vanilla
(Or Semi-Skimmed Milk)


For the White Chocolate Drizzle:

40g White Chocolate
30g Extra Light Philadelphia
A small amount of Soya Milk/Skimmed Milk


To Serve:

1 Teaspoon Icing Sugar


The Pancakes

Start by blending the banana with the marshmallows in a food processor. The banana should look creamy. Don't worry if small chunks of marshmallow are visible.

Add the egg, sifted flour and cinnamon.
Mix well.

Leaving the food processor switched on, slowly pour the milk into the mixture until you have a lovely batter.

The trick with making pancakes is to organise your workspace. Heat a medium frying pan, mist with some Frylight Oil. Create an area of kitchen paper to place the cooked pancakes onto and have your batter at the ready.

Once the pan is really hot, dollop the mixture  using a measuring tablespoon to make the pancakes. I make 4 at a time to prevent overlapping and risk of them burning.

As soon as bubbles appear on the surface, flip them over using a spatula. (Look at those blobs of marshmallow!) Work quickly as they cook in 20-30 seconds.

They should have a beautiful golden colour.

The second side only needs 10-20 seconds. Once cooked, transfer to the kitchen roll. Mist the pan with Frylight Oil and repeat the process until you have made 32 pancakes. You can pop them on a plate covered with foil in a low oven to keep warm, or reheat in the microwave for a few seconds when you are ready to serve.


The White Chocolate Drizzle

Melt the white chocolate.

Add the extra light Philadelphia, mix well then heat gently for a few seconds.
(You can do this in a microwave but watch carefully).

Add a tiny amount of Soya milk/skimmed milk to loosen the sauce.
It needs to be thick but 'drizzleable'.


Assembling The Dessert

Now for the exciting part!

Choose a pretty dessert plate. Make a stack of 8 warm pancakes in the centre. I like them uneven and haphazard as it gives
a homemade, wonky appeal.

Using an apple corer, cut a hole through the centre of the pancakes.

Dot the little offcuts of pancake around the plate and fill the central tube with 1/2 a tablespoon of white chocolate drizzle.

Pop 3 or 4 blueberries into the filled tube. Don't worry if the sauce oozes out.

Decorate the rest of the pancake stack and the plate with raspberries and more blueberries.

Using another 1/2 a tablespoon of the sauce, drizzle randomly all over the fruits and around the plate.

Top with a light dusting of icing sugar for a spectacular finish.
(Click HERE for details of Twist and Sprinkle Icing Sugar).

Close your eyes, tuck in and remember that low fat eating has nothing to do with deprivation!


Pancake Paradise in White Chocolate Heaven.





You can make the pancakes and the sauce in advance. Reheat gently before assembling.
You can even freeze the pancakes
for up to 1 month.