INGREDIENTS

• 1 banana ripened
• 100g oats
• 150ml plant milk
• 1 tsp baking powder

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BANOFFEE CARAMEL

• 50g agave or maple syrup
• 50g dates
• 1 banana ripened
• 3 tbsp peanut butter (or cashew / almond butter )⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
• TOPPINGS
• 30g chocolate chips
• Fresh banana slices

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CRUMBLE Topping (optional)

• 10g almond flour (2 tbsp)
• 15g oat flour (3 tbsp)
• 12g coconut sugar (2 tbsp)
• Pinch of salt
• 15g nut/seed butter (1 tbsp)
• 12g coconut oil (1 tbsp)

METHOD

• Blend all pancake ingredients until smooth
• Heat a frying pan and spray with coconut oil, fry on medium heat for approximately 1 minute
• When the top side starts to bubble, flip, and cook the 2nd side for 1 minute 
• For the banoffee caramel blend all ingredients in a high speed blender until smooth. If necessary add a small splash of plant milk to help it blend.
• Stack up pancakes and layer with banoffee caramel in between. Top with choco chips and bananas
• For the crumble melt the coconut oil and mix all the remaining crumble ingredients together in a bowl. Bake the crumble in a tray for 18 minutes at 180C until golden. Then sprinkle on top of pancakes