Prep time
Cook time
Total time
 
Serves: 6 pancakes
Ingredients
For the pancake
  • ½ cup all purpose flour
  • ½ cup almond milk
  • ½ cup water
  • 1 tbspn coconut oil (or an alternative cooking oil)
  • pinch of ground cinnamon
For the rest
  • 3 bananas
  • 250ml whipping cream
  • ½ tspn vanilla essence
  • 5 Biscuits (I used digestives)
  • Caramel Syrup (I used Hersheys)
  • Bit of Butter
For the pancakes
  1. Put all the ingredients together into a large bowl and whisk thoroughly until you have a smooth, lump-free batter.
  2. Place a large non-stick frying pan or crepe pan on a medium flame and wait for one to two minutes for the pan to heat up.
  3. For each pancake, spoon a ladle of pancake mixture onto the frying pan and swirl the pan around to distribute and thin out the pancake to an even, round layer.
  4. Once the bottom side is cooked, flip over and cook the other side.
  5. Remove from the pan and place on a plate.
  6. Repeat with the rest of the mixture. Depending on your size of ladle, you should be able to make approximately 6 pancakes.
Preparing the Banoffee filling:
  1. For the cream, add a few drops of vanilla essence to the cream and whisk thoroughly until your cream is thick and whipped.
  2. Crush the biscuits and slice the bananas.
Preparing each pancake:
  1. Spread a little butter on one side of the pancake and place back on the frying pan, buttered side down. This adds crispiness to the outer layer.
  2. Spoon a heaped tablespoon of the crushed biscuit down the middle of the pancake and place the banana slices on top.
  3. Then once the filling is warm and the bottom of the pancake has crisped, fold each side of the pancake in towards the centre.
  4. Drizzle some caramel syrup over the top and serve with whipped cream.
Recipe by Hungry Little Veggie at http://www.hungrylittleveggie.com/eggless-banoffee-pancake/