Serves 6
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  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Prepare the gluten-free pancakes, then fold them in half. Press them into a 12-cup muffin tray, folding them to form little cups.
  2. Bake for 10-12 minutes until slightly crispy and golden around the edges; the centres should still be spongy and light.
  3. Meanwhile, heat the cream, Nutella and sugar in a small saucepan over a medium-low heat until smooth.
  4. Bring the mixture to a boil, then remove from the heat and leave to cool slightly.
  5. Melt the butter in the frying pan used for the pancakes over a medium-high heat. Add the brown sugar and stir until just dissolved.
  6. Add the banana slices and leave to cook for 20 seconds, without stirring. Flip and cook for another 40 seconds, adding a bit more butter if the pan looks dry. Remove the pan from the heat.
  7. Fill the cups with vanilla ice cream, then top with the chocolate sauce and bananas to serve.