Banoffee Pancakes take the classic flavors of banoffee pie and infuses them into a delicious breakfast treat. Bananas and caramel top light, fluffy pancakes for a breakfast that tastes like dessert!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 4Servings
Author Rob
Ingredients
Pancakes
1 cup of oat flour or all purpose flour
1 cup of milk
1 ripe banana
1 teaspoon vanilla extract
½ teaspoon baking powder
1 teaspoon sea salt
¼ teaspoon ground nutmeg
3 tablespoons melted butter
Grated chocolate for topping
Banana and apple slices for topping
Caramel/Toffee
1 cup milk
⅓ cup brown sugar
2 Tablespoons plus 2 teaspoons water
Instructions
For Pancakes
In a large bowl, add all the dry ingredients. Whisk to combine and set aside.
In a separate bowl, mash banana. Then add milk and melted butter and mix it together.
Add the wet ingredients to the dry ingredients and mix them together. Add crushed almonds and mix until the batter is thick and well-combined.
Heat the skillet on a medium heat and cover the surface with butter.
On the hot skillet, place a scoop of batter and cook one side for about 2 minutes. Flip and cook for 2 minutes more.
For the Caramel/Toffee
Place the sugar and water in a saucepan on a low/medium heat and stir it until it starts to boil.
Add the milk and keep stirring until it begins to become brownish and thickens. It would take about 30 minutes.
Put some banana and apple slices on top of the pancakes. Add some almonds, drizzle everything with the caramel, and sprinkle with grated chocolate. Or eat plain with just the caramel/toffee.