-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 1 | banana ripened |
| 100g | oats |
| 150ml | plant milk |
| 1 | tsp baking powder |
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 |
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) |
Getting ready for Pancake day tomorrow with this banoffee pancake stack, covered in banoffee pie crumble, choco chips and banana slices 🥧🍌
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