Recipe: Vegan Banoffee Pancakes
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Ingredients:
2 1/2 oz buckwheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 cup plant-based milk (find your favorite here)
2 tsp apple cider vinegar
1 tsp vanilla extract
2 tsp syrup
For the Caramel
20 grams coconut sugar
2 tbsp water
1 tbsp plant-based milk
1 tsp corn starch (add more corn starch for a thicker sauce)
Method
Mix together the flour, baking powder, salt and cinnamon.
In a separate bowl mix together the milk, vinegar, vanilla and syrup.
Fold the wet ingredients into the dry, but do not overmix.
Set the batter to the side (it should be thick and sticky), and heat a non-stick pan on the stove. You can spray your pan with oil if you like.
Spoon in the pancake mix into five pancakes (or four bigger ones). When bubbles start to form, flip the pancakes.
Place the coconut sugar and water in a saucepan (and a pinch of salt if you want salted caramel). Bring to a boil and stir continuously with a whisk until it starts to thicken.
Remove from the heat and add in the milk and corn starch. Whisk until there are no lumps then place back on the heat and whisk until thick.
Serve pancakes with sliced banana, caramel sauce and some dairy-free yoghurt!
Recreated From a Recipe by Kits Eats. Follow them on Instagram and Facebook.
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