Breakfast this morning was slightly decadent to say the least but then again that’s what weekends are all about, having the leisurely time to make something a little bit extra special. I adore pancakes in any shape size or form, they are one of my favourite things to eat and are just delicious on their own with lemon and sweetener. I Paired them this morning with another of my favourite things, sweet gooey cooked banana, they go soft and caramelised & they really are a delightful treat. I added a small teaspoon of pancakes syrup and a wee squirt of whipped cream to add to the decadence! This breakfast comes in at 7 Smartpoints (5 Smartpoints on No Count or 5 Propoints / 3pp on F&H) including the syrup and cream, now you can’t ask for better than that! This serves 2 and you get 2 crêpes each per portion. I hope you’re having a lovely Saturday​. 

55g Self Raising Flour

1 Egg

125ml Skimmed Milk

A Pinch of Baking Powder (optional)

A Tiny Pinch of Salt

Sweetener

2 Bananas

10g Sweet Freedom Pancake Syrup

24g Squirty Light Whipped Cream 

Preheat your oven to a very low heat to keep the pancakes warm whilst you cook the rest. Sift the Flour, Baking Powder & Salt into a bowl & make a well in the centre (you can add 1/2 to 1 tsp of sweetener at this stage if you like your crêpes sweet). Add the Egg & gradually add the Milk whisking well as you go. Whisk until there are no lumps. Preheat your nonstick pan on a medium high heat & spray with spray oil. Make sure the pan is quite hot & spoon 1/4 of the mixture into the pan, crêpes are supposed to be thin so roll the mixture around in the pan to form a medium-sized crêpe. Fry each crêpe (you will get 4 out of the mix) individually for 2 to 3 minutes each side until golden brown spray the pan lightly with sprayoil between each one. Place the pancakes on a plate as they are cooked separating each one with a small piece of baking paper and place in the oven to keep warm whilst cooking the next one. When the pancakes are done, keep in the oven to keep warm and slice two bananas in a bowl and sprinkle over a teaspoon of sweetener. Fry the bananas in the hot pan for about 2 to 3 minutes each side until caramelised and golden brown. serve the crêpes rolled up drizzled with 5g of syrup per person accompanied by the caramelised banana and a 12g squirt of whipped cream per person. Enjoy!