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!
A traditional British classic; sticky toffee pudding is the perfect accompaniment to a Sunday roast. Moist, sweet, and served with ice cream, there are few people in the world who could turn down this delight!
So I have to admit that before making this, I had never eaten sticky toffee pudding before. The Fiancé was appalled! However, with my Mum coming from Belgium, we didn’t tend to eat a lot of classic British meals or puds – and I have to admit that it always sounded a little too sweet for my tastes.
Now I have to admit that I’ve done a complete 180. Yes, it is undeniably sweet, but this recipe is not overpoweringly so. With dates and plenty of spices for depth of flavour, it’s really hard to say no to a second piece! I would say that this pudding needs to be served with ice cream or cream (dairy free of course!) to break through the sweetness of the caramel sauce, which of course is a great shame!
This recipe should come with a warning; once you’ve tasted the caramel sauce, you will start to find lots of things to eat it with… I’m talking about spooned onto ice cream, or layered between biscuits from the cupboard, or perhaps just spread onto toast (although I still need to try this last one!!)… It’s delicious and so easy that it could even be a recipe in it’s own right!
As the never ending winter continues, I couldn’t think of a dessert I’d rather eat to celebrate the cold weather; the perfect cure to feeling the chill after a bitterly chilly walk.
A mix of two fantastic things – banana and toffee – I am still to find anyone who doesn’t love banoffee! These quick to put together muffins are delicious and easy, and the perfect any-time treat.
So we just moved house – life has understandably been a little hectic, and so apologies that the recipes have been a little few and far between! However, this recipe is a real winner, and only really came about because we moved house.
We were lucky enough to have my other half’s parents come and help us with a bit of DIY just before we moved in, and I felt that a days hard work (on a bank holiday weekend no less!) deserved a treat. We were purposely running our store cupboards low, but we did seem to have an almost endless supply of bananas and various types of sugar. So out came the idea for a banoffee muffin. Sugary and sweet to keep us filled with energy during the somewhat fun and stressful task of DIY.
These muffins are deliciously moist and very hard to get wrong. It’s also a great way to use up old bananas that might otherwise be destined for the bin. With a quick caramel sauce for the toffee flavour, and packed full of bananas, it uses such a classic flavour combination that you’d be hard pressed to find someone who disliked these!