Banoffee Buckwheat Pancakes
The combination of banana and toffee is an absolute classic, similar to that of cinnamon and apple, chocolate and raspberries or avocado and toast! You can easily create a natural toffee-like flavour in your cooking or baking just by using dates (preferably medjool dates as they're sweeter and stickier than other types) which is good news for those of us who adore the 'banoffee' flavour but don't want to compromise on nutrition. These pancakes capture the taste of banoffee perfectly and this is definitely a recipe I come back to again and again.
Serves 1, makes 5 - 7 small pancakes.
- 2 flax eggs (2 tablespoons ground flaxseed & 6 tablespoons water)
- 1/2 cup (80g) buckwheat flour
- 1 teaspoon baking powder
- 3 pitted medjool dates
- 1 ripe banana
- 1/2 cup (125ml) non-dairy milk
- Oil of choice for cooking (I use coconut oil)
The first thing you need to do is make the flax eggs; to do this simply mix the ground flaxseed and water together in a cup and leave them in the fridge for at least 30 minutes to thicken up.
When the flax eggs are ready you can begin making your pancakes. First sift the flour and baking powder into a large mixing bowl and stir them together. Chop the dates into bite -sized pieces. Mash your banana into a pulp (there should be about 1/2 cup mashed banana) then add it into the bowl along with the chopped dates, non-dairy milk and flax eggs. Mix well until everything is combined.
Heat your oil of choice in a frying pan over a medium heat. Pour 1/4 cup (or a large serving spoon) of the batter into the centre of the pan and spread it out slightly to form a pancake shape. Let it cook for a minute or two, until bubbles start forming on the top, then flip it over and cook it for another minute or so. Repeat with the rest of the mixtue.
This is taken from my e-book 'Powered by Plants', which you can buy from my website (see the link below). I'd love you to check out the rest of my guilt-free vegan treats!
mouth-watering to share?