Banoffee Pancakes (Beach Edition)
Fluffy banana pancakes layered with creamy blender-made date caramel, topped with golden caramelised bananas, coconut yoghurt, and chopped dark chocolate. Sweet, rich, and perfect for sharing—banoffee pie reimagined as pancakes. We used our Cuisinart Blast & Go portable blenders and blended the mixture right on the beach!
Takes 15 minutes
Serves 2
Ingredients
For the pancakes:
- 120 g 1 cup self-raising flour
- 210 ml ¾ cup + 1 tbsp oat milk or milk of choice
- ½ ripe banana
- ½ tsp vanilla extract
- Pinch of salt
- Spray oil for cooking
For the date caramel:
- 100 g about 6 soft dates (e.g. Medjool), pitted
- 50 g 3 tbsp almond or peanut butter
- 2 tbsp oat milk or water
- Pinch of sea salt
- Optional: ½ tsp vanilla extract or ground cinnamon
For the topping:
- 1 ripe banana sliced
- 1 tsp maple syrup or coconut sugar
- 4 tbsp coconut yoghurt
- 10 g about 2 tsp dark chocolate, chopped
- Optional: extra pinch of cinnamon for dusting
Instructions
Make the pancake batter in the blender
- Add the oat milk, ½ ripe banana, and vanilla extract to your blender. Blend until smooth. Add the flour and salt, then pulse just until combined—avoid over-blending. Leave to rest while you make the caramel.
Make the date caramel
- Without washing the blender, add the dates, nut butter, oat milk or water, sea salt, and optional vanilla or cinnamon. Blend until silky smooth. Scrape into a jar or container and set aside.
Cook the pancakes
- Heat a non-stick frying pan over medium heat and lightly spray with oil. Pour small rounds of batter into the pan (about 2 tbsp per pancake). Cook for 2–3 minutes per side, until golden and fluffy. Repeat until all batter is used.
Caramelise the banana slices
- Wipe out the pan, then return to medium heat with a little spray oil or 1 tsp coconut oil. Add the banana slices and drizzle with maple syrup or sprinkle with coconut sugar. Cook for 1–2 minutes per side until golden and sticky.
Assemble and serve
- Stack the pancakes, spreading a spoonful of date caramel between each layer. Top with the caramelised bananas, a dollop of coconut yoghurt, chopped dark chocolate, and a dusting of cinnamon if desired.
