Fluffy American Banoffee pancakes, good for breakfast or dessert! And just in time for Pancake Day!
So, you might be seeing a lot more vegan recipes on here from now on! That story is for another post though, so here you’re just going to hear me marvel about how you can still make delicious, soft and chewy American pancakes with no dairy and no eggs!
How, I hear you say?! Well, it seems that often the best results come from using no traditional egg replacers at all, but a simple bit of added baking powder. Perhaps the end result is slightly denser than an eggy-American pancake – but, with the added banana and caramel you are honestly not going to notice or care!
I often make these for breakfast (without the caramel, but I will admit I add a light drizzle of maple syrup at the end!) but with Pancake Day fast approaching (28th of February people, get that date in your diaries!!) I thought I would add a special sweet pancake to my blog’s collection.
I love caramel, and as I alluded to in my Sticky Toffee Pudding recipe, and have become slightly obsessed. It just goes with everything, and at least with some banana and cinnamon in here you can *almost* trick yourself into thinking these are healthy! They are delicious though, and perfect topped with ice-cream and lashings of the caramel sauce. These would make a fantastic Pancake Day dessert!
Serves 2, makes 8 pancakes. Takes 25 minutes. Expect some left over caramel sauce too!
- Toffee Sauce:
- 115g dairy free butter
- 75g golden caster sugar
- 50g dark muscovado sugar
- 120ml soya cream
- Salt, to taste.
- 100g plain flour
- 1tsp baking powder
- 1/2 tsp ground cinnamon
- 150ml almond milk (or other non dairy milk of your choice)
- 1 – 2 ripe bananas, finely sliced
- Ice cream to serve, if wished
- Make the toffee sauce by putting all the ingredients into a pan with a generous pinch of salt. Over a medium heat slowly melt the butter, and then turn the heat up and boil for about 4 minutes, until thickened and able to cover the back of a spoon. Leave to cool for 15 – 20 minutes before using in the pancakes. The sauce can be kept in the fridge for up to 1 week.
- Make the pancakes: Put a large non stick pan on a medium-high heat.
- Add the flour, baking powder, cinnamon, milk, and 1 heaped tbsp of the toffee sauce to a jug, and whisk it until smooth. Fold in the banana slices.
- Drop 4 large tablespoons of batter in the pan (this should use up about 1/2 your mixture) and cook for about 2 minutes until the top is bubbling and almost set. The underside should be golden brown. Flip a cook for 1 – 2 more minutes until golden on both sides.
- Repeat with the remaining batter, keep pancakes warm on a plate covered with foil.
- Serve in stacks, topped with more banana, ice cream and more caramel sauce.