BANOFFEE PANCAKES🥞
Getting ready for Pancake day tomorrow with this banoffee pancake stack, covered in banoffee pie crumble, choco chips and banana slices 🥧🍌
Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium

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
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