Serves 2

Dole Easter Spiced Banana Pancakes


1 cup standard flour

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1 pinch of salt

3 Dole bananas, mashed

1 egg, separated

160mls milk

1/2 teaspoon baking soda

2 knobs of butter


Sliced Dole bananas and maple syrup to serve

Sift the flour, baking powder, cinnamon and salt into a large bowl. Add the Dole mashed bananas, egg yolk, milk and baking soda and mix until well combined.

In a seperate bowl, beat the egg white until soft peaks start to form. Add to pancake batter and gently mix through.

Heat a knob of butter in a non-stick frypan over a medium heat. Once melted, ladle a spoonful of pancake batter into the centre of the pan, fry for 2 - 3 minutes or until bubbles begin to appear on the surface and the base of the pancake is golden brown. Gently flip then fry for a further 2 - 3 minutes. Continue with remaining pancake batter, add butter to the pan as needed.

Serve with extra Dole bananas and maple syrup