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



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


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

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)


  • 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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