Banana Pancakes with Stewed Rhubarb and Apple

Serves 2
Time 25 minutes


2 banana

4 eggs

1 tbsp extra virgin olive oil 

1 vanilla bean split lengthways

4 sticks of rhubarb – roughly chopped

1 medium-sized apple – peeled and roughly chopped

⅓ cup of sultanas

1 cup of water (probably JUST UNDER this)

Thick cream, for serving

Maple syrup, for serving (optional)


Place water in a pot and bring to boil.

Add rhubarb, apple, sultanas, and vanilla bean- allow to gently simmer, stirring occasionally, for 15 to 20 minutes until the apple is very soft.

Meanwhile, mash the banana in a bowl.

Separately whisk the eggs and combine with the mashed banana.

Heat a non-stick frying pan and fry off the mixture in pancakes with olive oil. 

To serve – place pancakes on a plate and top generously with stewed fruit topping and a small dollop of cream on top. Bam – Sunday brekkie done!