Eggless Banoffee Pancake

Eggless Banoffee PancakeI L-O-V-E banoffee pie. To me it is a little taste of heaven and a naughty indulgence. Saying this, in all honesty, I am not too keen on serving something so sweet to my two and a half year old! So, for pancake day this year, I thought I would try a less sweet and more fruit-focused version of my favourite dessert in pancake form! I used digestives for the biscuit base, freshly whipped cream (without the sugar), freshly cut bananas and just a drizzle of caramel syrup. K enjoyed eating it, I felt better serving it and I actually prefer it. A banoffee flavoured pancake with a hint of sweetness and a lot of freshness! Happy Pancake Day!

Prep time
Cook time
Total time
Serves: 6 pancakes
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.


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