Photo of Cinnamon crêpes with griddled bananas by WW

Cinnamon crêpes with griddled bananas

Points® value
Total Time
25 min
5 min
20 min
This time of year calls for bright, fresh flavours, whether you fancy something sweet or savoury.


Wholemeal Flour

60 g


¼ teaspoon(s)

Ground Cinnamon

1 teaspoon(s), level, 1/2 tsp, plus extra to serve

Egg, whole, raw

1 medium, raw

Skimmed Milk

150 ml

Calorie controlled cooking spray

4 spray(s)


4 medium


1 tablespoon(s), level

0% fat natural Greek yogurt

100 g


  1. Preheat the oven to 150°C, fan 130°C, gas mark 2. Sift the flour, salt and ground cinnamon into a bowl.
  2. In a separate bowl, combine the egg and skimmed milk, then whisk the egg mixture into the flour mixture.
  3. Mist a nonstick pan with the cooking spray and set over a medium heat. Add a quarter of the batter, then tilt the pan until the base is coated. Cook for 2 minutes, then flip and cook for another 1 minute. Transfer the crepe to a baking tray and keep warm in the oven. Repeat to make 4 crepes, keeping them separated on the baking tray with nonstick baking paper.
  4. Heat a griddle pan over a high heat until just smoking. Halve the bananas lengthways and mist with cooking spray, then griddle for 2 minutes on each side until lightly charred. Cut into pieces.
  5. Top the crepes with the bananas, then fold in half and drizzle over 1 tablespoon clear honey between the 4 pancakes. Serve each with 25g 0% fat natural Greek yogurt, with extra ground cinnamon sprinkled over the top.