Caramelised Banana & Sweet Potato Split Pancakes

  • 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!

Key Facts

  • 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
  • Strawberries

    • 2 tablespoons cacao nibs
    • 1/2 tablespoon coconut oil


  1. 01
    1. Add your pancake ingredients to a blender/food processor, or use a hand blender to purée until smooth.
  2. 02
    1. Heat a good quality non stick pan on a medium heat with half the coconut oil.
  3. 03
    1. 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.
  4. 04
    1. 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.
  5. 05
    1. 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.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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