Banana Biscoff Pancakes
Flip, fill and fold these scrumptious Banana Biscoff Pancakes in just 10 minutes! Bursting with sliced banana and smooth Biscoff spread, they’re even better with a caramelised drizzle and a sprinkling of crushed Biscoff biscuits on top. Say hello to your new favourite, easy-peasy midweek dessert!
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NutritionPer Serving
- Calories293
- Carbs45g
- Protein8.5g
- Fat8.3g
- Saturates1.9g
- Sugars17g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
We’ve got three words for you…Banana Biscoff Pancakes! Filled with banana slices and smooth Biscoff spread, there’s no shortage of sweet, caramelised deliciousness in this slimming-friendly sweet treat.
Once you’ve flipped them, all that’s left to do is fill them and fold them until they’re topped with a drizzle of melted Biscoff spread, and sprinkled with crumbled Biscoff biscuits. They taste like a really indulgent treat, and yet they’re only 293 calories per serving.
Made with a short list of simple ingredients, they’re not just speedy to rustle up, they’re really affordable too. You can even save leftover cooked pancakes in the fridge or freezer to be filled at a moment’s notice on another day.
Why not add them to your midweek menu and then try our other slimming-friendly Biscoff recipe ideas? You’ll more than get your money’s worth from the jar of smooth Biscoff spread in your store cupboard!
What diets are Banana Biscoff Pancakes suitable for?
Banana Biscoff Pancakes can be enjoyed on vegetarian diets.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Banana Biscoff Pancakes?
Everybody loves Biscoff! Jam-packed with deep, spiced caramel deliciousness, smooth Biscoff spread is absolutely perfect for this recipe, and it’s really easy to find at most supermarkets (or on Amazon).
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A non-stick frying pan is best for easy flipping!
We’ve added smooth Biscoff spread to our pancake filling.
How many calories are in Banana Biscoff Pancakes?
There are 293 calories per portion in Banana Biscoff Pancakes, which means they fall into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Sift the flour into a medium mixing bowl and make a well in the centre.
Step 2
Whisk together the egg and milk in a small bowl. Pour the egg and milk mixture into the well, a little at a time, and beat with a balloon whisk until just smooth. Cover and place in the fridge to rest for about 10 minutes.
Step 3
Spray a large non-stick frying pan with low-calorie cooking spray and spread around the pan using a piece of kitchen paper. Place the frying pan over a medium heat. When the pan is hot, pour in a small ladleful of the batter. Tilt the pan to swirl the batter quickly around the pan to make a thin pancake.
Step 4
Cook for about 1 minute until golden on the underside. You can check by gently lifting one edge of the pancake with a palette knife to see if the pancake is golden.
Step 5
Flip the pancake over gently using a palette knife, or if you’re feeling brave – you can toss it! Cook for about a minute on the second side until golden, then transfer to a plate and cover with a square of non-stick baking paper.
Step 6
Grease the frying pan again and repeat cooking until you’ve made another three pancakes; stacking them up with non-stick baking paper between each one.
Step 7
Place the Biscoff spread in a small bowl or cup and microwave for 20-30 seconds until just melted, and stir until smooth. You can also do this by placing the small bowl or cup containing the Biscoff spread in a larger bowl containing a little boiling water, and stir until just melted and smooth.
Step 8
Place the first pancake on a plate and place a quarter of the sliced bananas on the bottom right quarter of the pancake. Drizzle the bananas with 2 tsp of the melted Biscoff spread.
Step 9
Fold the top half of the pancake down over the lower half, covering the filling. Fold the left quarter of the pancake over the right quarter, to make a triangular stuffed pancake.
Step 10
Drizzle the top of the folded pancake with 1 tsp of the remaining Biscoff spread and sprinkle with a quarter of the crumbled biscuit. Repeat until you have completed four filled pancakes and serve whilst warm.
What could I serve with Banana Biscoff Pancakes?
These Banana Biscoff Pancakes are a scrumptious treat all on their own, or you can enjoy as an indulgent dessert after a slimming-friendly meal featuring any or all of these dishes:
How do you know when Banana Biscoff Pancakes are cooked?
You’ll need to cook these Banana Biscoff Pancakes in a pan until the batter is golden brown on the underside, and ready to flip. Gently place them on a plate to be folded and filled with the Biscoff mixture while still warm.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Banana Biscoff Pancakes in the fridge?
Once you’ve filled and served your pancakes, it’s best to enjoy them straight away.
You can store leftover Banana Biscoff Pancakes (if they’re cooked and unfilled) in the fridge for 1 or 2 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Banana Biscoff Pancakes?
Yes, you can freeze cooked, unfilled pancakes from this recipe. It’s best to add the filling fresh and right before serving!
Please remember to:
- Freeze your unfilled pancakes as soon as they are cold enough.
- Layer each pancake between sheets of non-stick baking paper.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe, and the date you’re freezing it.
How do I reheat Banana Biscoff Pancakes?
From chilled: Place in a microwave-proof container with loosely-fitting lid and heat for 2 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 2 minutes.
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Banana Biscoff Pancakes
Flip, fill and fold these scrummy, slimming-friendly Banana Biscoff Pancakes in just 10 minutes! They're your new favourite midweek dessert.
-
Prep Time
5 MINS
-
Cook Time
10 MINS
- KCals 293
- Carbs 45G
Instructions
- Sift the flour into a medium mixing bowl and make a well in the centre.
- Whisk together the egg and milk in a small bowl. Pour the egg and milk mixture into the well, a little at a time, and beat with a balloon whisk until just smooth. Cover and place in the fridge to rest for about 10 minutes.
- Spray a large non-stick frying pan with low-calorie cooking spray and spread around the pan using a piece of kitchen paper. Place the frying pan over a medium heat. When the pan is hot, pour in a small ladleful of the batter. Tilt the pan to swirl the batter quickly around the pan to make a thin pancake.
- Cook for about 1 minute until golden on the underside. You can check by gently lifting one edge of the pancake with a palette knife to see if the pancake is golden.
- Flip the pancake over gently using a palette knife, or if you're feeling brave – you can toss it! Cook for about a minute on the second side until golden, then transfer to a plate and cover with a square of non-stick baking paper.
- Grease the frying pan again and repeat cooking until you've made another three pancakes; stacking them up with non-stick baking paper between each one.
- Place the Biscoff spread in a small bowl or cup and microwave for 20-30 seconds until just melted, and stir until smooth. You can also do this by placing the small bowl or cup containing the Biscoff spread in a larger bowl containing a little boiling water, and stir until just melted and smooth.
- Place the first pancake on a plate and place a quarter of the sliced bananas on the bottom right quarter of the pancake. Drizzle the bananas with 2 tsp of the melted Biscoff spread.
- Fold the top half of the pancake down over the lower half, covering the filling. Fold the left quarter of the pancake over the right quarter, to make a triangular stuffed pancake.
- Drizzle the top of the folded pancake with 1 tsp of the remaining Biscoff spread and sprinkle with a quarter of the crumbled biscuit. Repeat until you have completed four filled pancakes and serve whilst warm.
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Recipe notes
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