These pancakes are fluffy, sweet, indulgent, and best when smothered in Biscoff spread. But don't worry, if you can't find it where you are, you can easily substitute it for smooth peanut butter!
- Cook Time
- Prep Time
- 1/2 ripe banana
- 1 tbsp maple syrup
- 4 tbsp Biscoff spread
- 2 tbsp coconut oil melted, plus extra for frying
- 180ml or 3/4 cup soya milk
- 100g or 3.5oz self-raising flour
- dairy-free vanilla ice cream
- 1 tbsp Biscoff spread
- 1 tbsp soya milk
- dairy-free chocolate sauce
- 2 Biscoff biscuits
- Add the flesh of the banana to a large mixing bowl and mash with a fork until runny and smooth.
- Add the maple syrup, Biscoff spread, coconut oil and soya milk, and whisk until fully combined. Then stir in the flour until no large lumps remain.
- Heat a little coconut oil in a frying pan on a medium-high heat. Once hot, add 2 tbsp of the pancake mix and use a metal spoon to ease the mix into a round pancake shape. Fry for 2-3 minutes on each side or until you can see lots of air bubbles in the batter. Then transfer the pancakes to a serving plate and repeat this step until all of the batter has been used up. Note: reduce the heat if the pancakes start to burn.
- To prepare the Biscoff sauce, combine 1 tbsp of Biscoff spread with 1 tbsp of soya milk until smooth and runny.
- Top the pancakes with a scoop of dairy-free vanilla ice cream, followed by a generous drizzle of chocolate sauce, Biscoff sauce and finally some crushed Biscoff biscuits. Absolute indulgence!
Like this recipe? Purchase Roxy and Ben's debut cookbook So Vegan In 5.
- Serving Size: 2-3