Hooray for free ice cream! The HUGE 9L tub, yes you read that right – 9 litres, was too much for this girl and her hubby to eat! Lucky I’ve got two sisters, a brother and a Mum and Dad who looooove ice cream. I’m sharing it with them.
Do you know how big 9L looks? Think about when you go to the ice cream shop and they scoop out your portion from a big rectangle tub. It’s that big.
I got this free because New Zealand Natural Ice Cream have a new flavour called Golden Manuka Honey. If you want to try some for free, head to their stores to grab a free scoop when you purchase any ice cream.
I’m a big fan of Manuka honey for it’s amazing health benefits and healing capabilities. If you spread a little on an open wound it protects bacteria getting in and can also help with digestion and inflammation when eaten regularly.
This new ice cream is flavoured with manuka honey and has a swirl of golden kiwifruit through it. It’s very sweet, so I think it needs to be eaten in small portions – perfect as a topping for pancakes!
I tried to make these pancakes a little healthier (since I was eating them with ice cream!) by using low fat milk and dairy free spread to fry them with. I used the Australian brand Nuttelex. Does anyone else use this spread? I absolutely love it! It’s my essential ingredient for vegan baking and for using as a healthy spread with vegemite on toast.
These pancakes came about because I let a poor little banana go black in the fruit bowl. I think they’re a great alternative to making banana bread with overripe bananas and are delicious for breakfast or dessert, I hope you enjoy them!
A big thanks to Fiona from Mark Communications and New Zealand Natural Ice Cream for providing the massive 9L tub of Golden Manuka honey ice cream for me to play with!
makes 6 large or 12 small ones
1 cup self raising flour
pinch of salt
pinch of ground cinnamon
1 very ripe banana (one you’ve let go black is perfect!)
1 egg, lightly beaten
3/4 cup milk (I used low fat milk)
butter and vegetable oil for frying
Fresh banana slices
Golden Manuka honey ice cream
1. Sift together the flour, salt and cinnamon in a large mixing bowl. Mash the banana thoroughly in a separate bowl, then mix in the beaten egg and milk.
2. Add the wet ingredients to the dry ingredients and fold gently until just combined. Don’t over mix or the pancakes will turn out rubbery. The batter should be quite thick; thicker than double cream, but not as thick as cake batter.
3. Place a small knob of butter and a few drops of vegetable oil into a non-stick frying pan. Allow to melt over medium heat then add a small ladle-full of batter. Tilt the pan if you’re making big pancakes or leave the batter in small circles.
4. Wait for bubbles to appear on the surface (1 minute or so) then flip and cook the other side until browned (30 seconds). Keep warm on a plate covered with a tea towel or in the oven at a low setting. Repeat with the remaining batter.
5. Serve layered or stacked on plates with fresh banana, ice cream and almonds.