- Serves 2
- Prep in 5 minutes
- Cook in 10 minutes
I am always so pleased to see brands that come out & openly say “We can make this healthier whilst keeping it delicious”.
I have repetitively said I don’t advocate a lifestyle of deprivation – yes absolutely in some therapeutic instances removing all sugars, perhaps grains, alcohol, caffeine & other ‘fun’ things may be indicated, but on the whole if you eat well, move regularly & keep those stress levels under control then a ‘treat’ now & again is absolutely fine!
So Oppo Brothers are an ice cream brand & they fit snugly into my bracket of products that have consciously produced something that will both delight the tastebuds whilst doing no disservice to our health. Their founders Charlie & Harry have chosen ingredients such as milk from pasture raised cattle, natural flavours from superfoods such as lucuma (to give a caramel flavour but without syrups etc) & proper cacao for an antioxidant rich chocolate hit.
They kindly asked me to create a couple of things with their beautiful blends & these are the first – a twist on a childhood favourite the banana split.
Sounds (& looks) pretty good to me!
- Gluten Free
- Delicious & Nutritious
- Family Friendly
- High Fibre & Protein
For the pancakes
- 1 cup sweet potato purée (bake 1 large or 2 small sweet potatoes for 40 mins in a hot oven then scoop out the centre – leave to cool for at least an hour)
- 4 eggs
- 4 tablespoons buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon lucuma
- 1/2 tablespoon melted coconut oil
For the filling
- 2 bananas
- 1 tablespoon coconut blossom sugar
- Oppo Brothers Madagascan Vanilla Ice Cream
- 2 tablespoons cacao nibs
- 1/2 tablespoon coconut oil
- Add your pancake ingredients to a blender/food processor, or use a hand blender to purée until smooth.
- Heat a good quality non stick pan on a medium heat with half the coconut oil.
- Spoon in half your mix, spreading it to an even thickness but ignoring rough edges (they go extra crispy & delicious!) leave to cook until bubbles start to appear then flip & cook for another 30 seconds to 1 minute until firm but springy when pressed. Repeat with the rest of the mix to make the second pancake.
- Meanwhile take another pan & add another 1/2 tablespoon coconut oil, halve your bananas down their length sprinkling the cut side with the coconut sugar. Place cut side down into the pan, cooking gently until golden.
- Once everything is ready add a pancake to each plate, crown with your golden bananas, a large scoop of ice cream, some strawberry halves & sprinkle with cacao nibs.