These banoffee pancakes are inspired by a classic banoffee pie, one of my favorite desserts ever. Fluffy vegan pancakes combined with date caramel, whipped coconut cream, and banana are truly delicious!
The word “banoffee” combines the words “banana” and “toffee” and it usually describes banoffee pie, an English dessert pie made from a biscuit base, banana, whipped cream, and caramel sauce.
I’ve tried this delicious cake for the first time in Australia and fell in love with it! The combination and cream, banana, and caramel is truly heaven. But well, it can be also a bit too creamy, so I wanted to come up with a more healthy version and decided to bring combine these ingredients with pancakes.
The banoffee pancakes are the perfect breakfast for cozy and lazy mornings. While the breakfast recipe is quite comforting, it’s made of healthy and plant-based ingredients only. For us, this recipe became one of our favorite breakfast recipes, and hope you like it as well.
What are Banoffee Pancakes?
As described above, the word “banoffee” stands for the combination of “banana” and “toffee”. These banoffee pancakes also combine fluffy pancakes with a layer of date caramel sauce, banana, and whipped coconut cream. Topped with some crunchy granola this pancake recipe is like a healthy version of the classic banoffee pie.
Why should you try this Banoffee Pancake recipe?
This recipe may take a few more minutes than baking usual pancakes, but trust me, it’s worth every second. The banoffee pancakes are:
- Fluffy, delicious, and easy to make
- Plant-based without dairy or egg
- Like dessert of breakfast
What ingredients do you need to make this recipe?
Pancakes:
- 120 g flour
- 1 tbsp starch
- 1 tsp baking powder
- 1 tbsp apple vinegar
- 2 tbsp oil (sunflower oil)
- 2 tbsp maple syrup
- 130 ml oat milk
Date Caramell:
- 110 g dates
- 20-50 ml oat milk
- 1/2 tsp salt
Vegan Cream:
- 1 can chilled coconut milk
- 1 tbsp powdered sugar
Toppings:
- 2 bananas
- granola
How to make the pancakes?
Date Caramel:
- Boil some water in a small saucepan. Once boiling, turn off the heat and add dates to the hot water. Let them soak for about 15-20 minutes until dates are soft..
- In a high-speed blender or food processor, add soaked dates, milk and salt and blend at medium speed until it turns the date into a sticky caramel paste. Add some more milk if too thick. Set aside.
Vegan Cream:
- Take your chilled can coconut milk and scrape out the top, thickened cream and leave the liquid behind.
- Place hardened cream in a small bowl and blend for 30 seconds with a mixer until creamy. Then add powdered sugar and mix until creamy and smooth. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed. Store in fridge until pancakes are done.
Pancakes:
- In a large bowl, combine flour, starch, baking powder, vinegar, oil, maple syrup and milk. Let it rest 5 minutes until curdled. Whisk to combine.
- Lightly grease the pan with some vegan butter or coconut oil. Fry all the pancakes over medium heat. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
Assemble the Banoffee Pancakes:
- Place pancakes on two plates. Add the date caramel. On top place the banana slices. Top with whipped cream and granola and enjoy!
Ingredients
Pancakes:
- 120 g flour
- 1 tbsp starch
- 1 tsp baking powder
- 1 tbsp apple vinegar
- 2 tbsp oil (sunflower oil)
- 2 tbsp maple syrup
- 130 ml oats milk
Date Caramell:
- 110 g dates
- 20-50 ml oat milk
- 1/2 tsp salt
Vegan Cream:
- 1 can of chilled coconut milk
- 1 tbsp powdered sugar
Toppings:
- 2 bananas
- granola
Instructions
Date Caramel:
- Boil some water in a small saucepan. Once boiling, turn off the heat and add dates to the hot water. Let them soak for about 15-20 minutes until the dates are soft..
- In a high-speed blender or food processor, add soaked dates, milk, and salt and blend at medium speed until it turns the date into a sticky caramel paste. Add some more milk if too thick. Set aside.
Vegan Cream:
- Take your chilled can of coconut milk and scrape out the top, thickened cream, and leave the liquid behind.
- Place hardened cream in a small bowl and blend for 30 seconds with a mixer until creamy. Then add powdered sugar and mix until creamy and smooth. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed. Store in the fridge until pancakes are done.
Pancakes:
- In a large bowl, combine flour, starch, baking powder, vinegar, oil, maple syrup, and milk. Let it rest for 5 minutes until curdled. Whisk to combine.
- Lightly grease the pan with some vegan butter or coconut oil. Fry all the pancakes over medium heat. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
Assemble the Banoffee Pancakes:
- Place pancakes on two plates. Add the date caramel. On top place the banana slices. Top with whipped cream and granola and enjoy!
If you are on Pinterest, you can pin the following picture for later.
Have you tried the recipe?
Then I would be very happy about a good review. Feel free to tag @bloomingwithflavors on Instagram. That’s how I see your awesome creation! ❤️