Banoffee Pancakes. You know you’ve got yourself a good stack of pancakes when they taste just like dessert. Banana and toffee are a match made in heaven so it really is no surprise that these banoffee pancakes went down a treat. Although this flavour of pancake may sound complicated, I promise you that it’s not because all you need is these basic pancakes, some chopped banana and a caramel sauce that can be put together in a couple of minutes – this caramel requires no medjool dates either, see below for the secret ingredient.
Pancakes are all too often seen as an unhealthy treat with low nutritional value however this recipe is low fat, oil free and will provide you with complex carbohydrates that will keep your energy levels up through out the morning as well providing you with 1 of your five a day.
These Banoffee Pancakes are:
Low in fat
& Just like eating dessert
- 1 cup of oat flour
- 1 cup of rice milk
- 1 ripe banana
- 1 tsp. vanilla
- Caramel Sauce
- 2 tbsp. coconut nectar
- 2½ tbsp. peanut flour
- 1 tbsp rice milk
- 1 banana, chopped
- Pre heat your frying pan ensuring that it’s hot enough to make a ‘sizzling’ sound when the batter touches the pan.
- Mash the banana and combine with the rest of the ingredients until a batter has formed.
- Pour ¼ cup of mixture into the pan.
- Spread the mixture out using a spoon or use a pancake ring to form your pancake shape.
- Allow it to cook for a few minutes until bubbles start to form on the top.
- Place the frying pan under the grill and leave for several more minutes until the pancake is firm on top. Alternatively you can flip the pancakes if you prefer. Repeat this process with the rest of your batter.
- Caramel sauce
- In a small ramekin, stir together the sauce ingredients until smooth.
- Once you have finished cooking your pancakes, layer each pancake with a couple of banana coins and then pour caramel sauce over the top.