If you love Banoffee Pie, then you'll love this twist on a big stack of pancakes!
I'm really enjoying making these upgraded pancake stacks. Don't get me wrong, a simple fluffy plain pancake never goes amiss, but when you can add a little sparkle I think that's worth risking. When I first spotted The Coconut Collaborative Banoffee pots I knew I could put them to good use and they make the perfect spread in-between each sweet pancake. I found two of the pots to be enough, but they come in packs of four so there's the option to have more banoffee spread. I tried to layer these like the traditional banoffee pie, so you've got a simple (but delicious) vegan pancake, lots of banoffee spread, sliced bananas and a drizzle of chocolate sauce. Hopefully that will curb your sweet tooth!
If you love banoffee and pancakes...
Check out my other recipes for more inspiration!
RECIPE
Prep: 5 minutesCook: 10 minutes
Serves: 6 large or 10-12 smaller pancakes
NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle
INGREDIENTS
Pancakes
350g Self-raising flour
400ml Soya milk1 tsp flaxseed
30g melted butter
1 tsp Cinnamon optional
1 tsp Cinnamon optional
1 tbsp Maple Syrup
Pinch of salt
Toppings
1 - 2 Bananas, sliced
Chocolate Sauce - I like Sweet Freedom
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✿In a large bowl, mix together the flour, cinnamon if using, salt and flaxseeds. Then pour in the soya milk, melted butter and maple syrup and mix until well combined.
✿Leave the batter to sit for about 5-10 minutes so that it thickens enough to hold its shape.
✿Heat up a large non-stick pan on a low to medium heat and drizzle a little oil. Once warm, add a couple of tbsp of the pancake batter to the pan in a circle to create one smaller pancake (or add more batter to make larger pancakes). Do this again to make more pancakes in the pan depending on the size - I did 3 at a time.
✿When you see bubbles starting to appear on the surface of each pancake, you can then flip it to cook on the other side. It should take roughly 2-3 minutes per side. Then remove from the pan, put on a plate and repeat with the rest of the pancake batter.
✿Heat up a large non-stick pan on a low to medium heat and drizzle a little oil. Once warm, add a couple of tbsp of the pancake batter to the pan in a circle to create one smaller pancake (or add more batter to make larger pancakes). Do this again to make more pancakes in the pan depending on the size - I did 3 at a time.
✿When you see bubbles starting to appear on the surface of each pancake, you can then flip it to cook on the other side. It should take roughly 2-3 minutes per side. Then remove from the pan, put on a plate and repeat with the rest of the pancake batter.
✿Layer the pancakes with the sliced bananas and Banoffee pots spread on each pancake. Finish with a big drizzle of chocolate sauce and serve. Enjoy!
Christina
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You have different recipe for food lovers. In breakfast form these pancakes these pancakes are the perfect translation of the banoffee pie. This delicious Banoffee pie made with a digestive biscuit crust that is topped with a silky toffee filling, then layered with slices of banana. All of that is then covered with luscious swoops of whipped cream then sprinkled with chocolate shavings or coffee granules. This is my favourite pancake recipe and always cook at my house. You can also make this recipe by your heart and make your every weekend special. Martabak Manis also provide same kind of taste and thickness.
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