B’s Eggless Oven Pancake Topped With Frozen Banana (ice-cream)

Me again ūüôā ¬†Today I thought I’ll blog again – another healthy recipe to keep the vegetarians going! ¬†This oven pancake is eggless and puffs up in the oven – thus there’s no flipping required! ¬†Easy treat with minimal ingredients. ¬†Recently over my eggless home-made scones, a friend and I were having a conversation about eggless baking and she gave me a tip about¬†substituting¬†buttermilk for milk in the recipe and omitting eggs¬†completely. ¬†I had ¬†to give it a go!¬†

I lined a pyrex dish with baking paper.  This allowed me to omit buttering the dish.  You can slightly butter the paper though.

ImageLooks kind of iffy, but it comes out easy don’t worry! ¬†

The final result (I love this photo- it’s been edited using Snapseed):

ImageThis is a great low-fat treat. ¬†There is NO SUGAR (except for the chocolate sprinkles on top which is minimal if you ask me). Also – the ice-cream is frozen banana which I blended. ¬†That’s it! ¬†Easy! ¬†B’s food is usually quite easy!¬†

If you haven’t frozen banana before, here are the steps:

  • Peel the banana that is slightly browning
  • Cut it in small pieces
  • Freeze in ziplock
  • Can be frozen till 6 months (I’ve read online, but to be safer I’d say 3 months as I’m not a huge fan of freezing food to begin with)

B’s Eggless Oven Pancake Topped with Frozen Banana (ice-cream)

Bakes: One pancake for 2 people


  • 1/2 cup all purpose flour
  • 1/2 cup milk + 1/2 tbsp vinegar (for the buttermilk)
  • 1/4 tsp salt
  • Vanilla essence to taste
  • A bit of butter to butter the tray (can omit this if using baking paper)
  • Frozen Banana
  • Chocolate Sprinkles (optional)


  1. Preheat oven to 210 C.
  2. Pour a bit less than 1/2 cup of milk in a measuring cup.  Add 1/2 tbsp of vinegar to it and let it sit for 5 minutes.  This becomes your buttermilk.
  3. Pout milk in a bowl and mix in the flour and salt with a whisk.  Add vanilla essence. 
  4. Don’t overmix as it will lose its¬†fluffiness¬†as a pancake. (Just FYI)
  5. Pour in a pyrex dish lined with baking paper.
  6. Bake for about 30 minutes till it’s golden.
  7. Blend the banana pieces with a tiny bit of milk. 
  8. Top the pancake with the ice-cream and serve!

Enjoy a healthy dessert to beat the summer in London!





B’s Easy Vegetarian Chow Mein (Chinese Noodles)

Hello everyone. ¬†Hope everyones been very good ūüôā Here’s another one of B’s Recipes ūüôā ¬†I am really enjoying this platform for me to blog and share. ¬†Comments and likes are really encouraging, so please do keep them coming! ūüôā

Thought I’d share an easy¬†Chinese¬†recipe that I’ve made up quite a while ago. ¬†We have this usually about once a month with variation of veggies (depending what’s in my pantry!)

Hubby’s Chow Mein (it just looked more¬†colourful¬†than mine. ¬†I DO NOT EAT CHILLI. I am Japanese at heart. Mild food = good food):

ImageDoesn’t that just look great?

Here’s a pic of all the veggies while cooking:


And a pic of my noodles, slightly less colourful in comparison but more delectable:


B’s Easy Vegetarian Chow Mein (Chinese Noodles)

Makes: Enough for 3-4 people depending on appetite! haha!


  • 1 packet Chow Mein Noodles
  • 4 carrots
  • 6 mushrooms
  • Handful of green beans
  • 3 Quorn Sausages
  • Seasoning: Light Soya Sauce, Dark Soya Sauce, 1/2 tsp red chilli powder,¬†Sesame¬†oil, mushroom seasoning


  1. Prepare noodles and drain.
  2. Put sausages in oven as instructions show and chop in bite size pieces.
  3. In a wok, put 1 tsp normal oil and 1 tbsp sesame oil.  When hot stir fry cut mushrooms till done.  Add grated carrots and cut green beans.  Add sausage pieces. Add seasoning to taste.
  4. Add noodles and adjust flavour.

It’s easy, healthy, vegetarian and yummy. ¬†You really need to try this!