Serves 8



340g sweet corn, drained of juice

2 large eggs

200g tub low fat cottage cheese

150g wholemeal self-raising flour

6 spring onions, finely sliced

50ml or maybe a little more milk

Cracked pepper

Optional 1 red chilli


1 small banana per serve

Maple syrup for drizzling


  • Add all pancake ingredients to a bowl. Mix well until a thick, oozy batter is formed. A little extra milk may be required
  • Heat a non-stick pan to medium and lightly spray with oil. Add 2 dollops of batter to pan and flatten slightly
  • Peel and split banana and add to pan. Caramelise, turning when golden
  • Cook pancakes 4 minutes on each side or until golden brown
  • Serve 2 pancakes, caramelised banana and a drizzle of maple syrup


NB: Great for a weekend breakfast. Any leftover batter can be stored in fridge for up to 3 days