• Prep Time 15 minutes
  • Cooking Time 20 minutes
  • Makes 4
  • Freezing Excellent, Ungarnished


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Maple Crème:
  • 1 cup pure maple syrup
  • 1 can Eagle Brand® Sweetened Condensed Milk
  • Banana Pancakes:
  • 1 egg, beaten
  • 1 can Carnation® Evaporated Milk, any type
  • 1/4 cup butter, melted
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 2 cups Brodie® Self Raising Cake and Pastry Flour
  • Butter for cooking
  • 2 bananas, sliced
  • Additional banana slices, toasted walnuts, berries, optional

Serving Size: 4


Serving Size: 4

  • Maple Crème:
  • Bring maple syrup and condensed milk to a boil in medium saucepan over medium heat, stirring constantly. Reduce to simmer and cook 2-3 minutes or until mixture begins to thicken. Remove from heat. Serve warm.
  • Banana Pancakes:
  • Combine first 5 ingredients in medium mixing bowl. Mix in flour until incorporated. Heat butter in large frying pan over medium heat. Drop batter into hot pan by 1/3 cup (75 mL) and top with banana slices, pushing bananas into batter. Cook until golden and bubbly, flip and cook on remaining side, 2-3 minutes or until puffy and golden.
  • Assembly:
  • Stack 6 pancakes on serving platter. Top with maple crème, fruit and nuts if using. Serve warm.
  • Gluten Free Substitution:
  • Tip: For a Gluten Free version, use 1 1/2 cups (375mL) Robin Hood® Gluten Free All Purpose Flour Blend + 2 tsp (10 mL) baking powder and 1/2 tsp (2 mL) of salt in place of Brodie Flour and continue as directed. Ensure all other ingredients are gluten free.


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