Serves 4, prep time 20 minutes, cooking time 10 minutes
INGREDIENTS
FOR THE PANCAKES
3 tbsp coconut oil
120g plain flour, sifted
A pinch salt
2 free-range eggs
140ml full-fat milk
6 tbsp of water
6 tbsp Nutella
TO SERVE
Chocolate sauce
Caramel sauce
Dried cranberries
Serves 4, prep time 10 minutes, freezing time: 3-4 hours
INGREDIENTS
FOR THE ICE CREAM
4 ripe bananas, peeled
4 tbsp spoons Nutella
2 ½ tsp cocoa powder
METHOD
FOR THE ICE CREAM
Peel the bananas, place in an airtight bag and freeze for 2-3 hrs.
Break the bananas into pieces and place them in a food processor.
Add the Nutella and 2 tsp cocoa powder.
Blitz until smooth.
Pour into a plastic container, cover and freeze for 3-4 hrs.
FOR THE PANCAKES
Preheat the oven to 100°C. Sift the flour and salt into a mixing bowl, add the eggs and whisk.
Mix the milk and water together and gradually add small amounts of the liquid to the mixture, whisking until it is the consistency of single cream.
Melt the oil in a frying pan over medium heat, and then add a quarter of the batter.
Tip the mixture around to get an even layer.
After 30 secs lift the edge with a spatula to see if it’s cooked and flip the pancake over and cook for a few mins.
Slide onto a plate and place in a warm oven and repeat the process 3 times.
To serve; Place the pancakes on a plate and layer them with Nutella and fold into four.
Top with ice cream, pour over some chocolate and caramel sauce and cranberries.
