Banoffee Pancakes

These banoffee gluten free pancakes make the most indulgent breakfast or dessert. ‘Banoffee’ is such a buzzword for so many people. I know a lot of people who see anything ‘banoffee’ and just have to try it. I have to say, I am often one of these people! That’s what inspired me to create these pancakes, rather than a pie or sundae like you would usually see. Although the toffee part might be a bit more difficult to achieve without refined sugar, this pancake stack definitely lives up to the banoffee name! I love the effect from the alternating chocolate and cinnamon pancakes, but my favourite part has to be the indulgent toffee sauce! Makes a stack of 6 pancakes

Prep: 15 minutes

Cook: 15 minutes

Total: 30 mins

easy

Ingredients:

    Pancakes

  • 1 Banana, very ripe,150g (1 cup) Oat Flour,200ml (1 cup) Almond Milk,2 tbsp Maple Syrup,Chocolate: 1 level tbsp Cacao Powder + 1 tbsp Maple Syrup,Cinnamon: 1 tsp Cinnamon,+ Coconut Oil for frying

    • Toffee Sauce

  • 2 tbsp Almond Butter,2 tbsp Maple Syrup,1 tbsp Coconut Oil,1 tbsp Cacao Powder,50ml (¼ cup) Almond Milk (+ more if you want a thinner sauce)

    • Bananas

  • 1-2 Bananas,2 tbsp Maple Syrup,½ tsp Cinnamon

Method

  • Mash the banana in a bowl, and then add the oat flour, almond milk and maple syrup. Stir everything together really well.

  • Pour half of the pancake batter into another bowl. To one half add the cacao powder and a little more maple syrup (cacao powder is bitter, so it needs more sweetener). To the other half add the cinnamon.

  • Melt a little coconut oil in a frying pan on a high heat. Place about 3 tbsp of the pancake batter into the pan, fry for 1-2 minutes on one side and 30 seconds-1 minute on the other side. Repeat for the rest of the batter and stack the pancakes, alternating between cinnamon and chocolate.

  • To make the sauce, place everything into a pan and melt down over a medium heat.

  • Cut the bananas into fairly thick slices. Place the cinnamon and maple syrup into a frying pan before adding the banana. Fry over a medium to high heat, ensuring the bananas are completely coated, until the bananas go soft and golden.

  • Pour the sauce over the pancake stack, top with the bananas and dig in!

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