Banoffee pie banana pancakes
Recipe type: Breakfast, dessert
Serves: Serves 2
  • ******Banana Pancakes******
  • 1 cup buckwheat flour
  • 1 cup unsweetened almond milk
  • 1 ripe banana mashed
  • ½ tsp vanilla extract
  • ½ tsp gluten free baking powder
  • ½ tsp - 1 tsp maple syrup (optional)
  • ******Coconut Caramel******
  • 1 cup coconut milk (I used low fat)
  • ⅓ cup coconut sugar
  • ⅙ cup water
  • ******To cook******
  • Coconut oil
  • ******To serve******
  • Chopped banana, berries
  • Dark chocolate grated or chopped nuts
  1. Place the coconut sugar and water in a saucepan and gently bring to the boil.
  2. As soon as it begins to boil add the coconut milk and reduce the heat.
  3. Allow the caramel to bubble away for 20-25 minutes by which time it should be thick enough to coat the back of a spoon and a dark caramel color. Remove from the heat.
  4. Combine all the ingredients for the pancakes together and whisk until you have a smooth batter.
  5. Place a frying pan over a medium heat and add enough coconut oil to lightly cover the pan (you wont need any oil if you use a good non stick frying pan).
  6. Cook until golden brown on both sides.
  7. Stack them up high, drizzle with caramel, sprinkle with chopped fruit, grated chocolate and enjoy!
Recipe by The Good Food Goddess at