Desserts
Caramelised Banana Pancakes
Recipe by Amelia Littlejohn
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Fancy whipping up a bit more of an extravagant weekend breakfast? These Caramelised Banana Pancakes are the one for you. This free-from recipe is certainly not looking in indulgent flavour and sweetness, perfect for the whole family.
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For the pancakes
- 100g buckwheat flour (or regular flour also works)
- 1 ripe banana
- 120ml oat milk
- 2 tbsp flaxseed mixed with 6tbsp water
- 2 tbsp maple syrup
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp coconut oil
For the caramelised banana
- bananas (however many you would like)
- 1 tsp coconut sugar per banana
- 1 tsp coconut oil
Utensils
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Step 1
For the caramelised banana: Cut the banana into slices. Coat with melted coconut oil and coconut sugar by stirring together.
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Step 2
Heat a non-stick frying pan then add the slices of banana into it. Cook for 3 minutes each side until each slice of banana is gooey and golden.
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Step 3
For the pancakes: Mix the flaxseed and water together then leave for 5 minutes to form into a paste.
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Step 4
Add the flour, banana, oat milk, maple syrup, cinnamon and baking powder into your blender and blend into a creamy mixture. Stir in the now thickened flaxseed mix.
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Step 5
Add the coconut oil to a frying pan over a low-medium heat and allow to gently warm for around 3 minutes. It’s important the pan is nice and hot.
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Step 6
Add around 1/4 of the pancake batter into the pan using a large spoon or ladle.
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Step 7
All the pancake to cook for 3-4 minutes before flipping and cooking for a further 2-3 minutes on the other side. Repeat with the rest of the mixture.
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Step 8
Stack the pancakes and layer with caramelised banana, peanut butter, chopped nuts and maple syrup.
