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This recipe is such a treat and it'll easily wow your friends and family. Or, just devour them yourself. We won't judge!
Duration25 mins
Cook Time20 mins
Prep Time5 mins


  • 1/2 ripe banana
  • 1 tbsp maple syrup
  • 4 tbsp Biscoff spread
  • 2 tbsp coconut oil melted plus extra for frying
  • 180 ml or 3/4 cup soya milk
  • 100 g or 3.5oz self raising flour
To Serve
  • 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!
This recipe was republished with permission from So Vegan. Find the original recipe here. 

So Vegan (Roxy & Ben)

Roxy & Ben aka So Vegan, created So Vegan in 2016 to help bring vegan food to the masses and since then their recipes have been viewed by tens of millions of people all over the world. Their debut cookbook So Vegan in 5 is out now! It's packed with over 100 super simple 5-ingredient recipes, making it easier than ever before to eat more plants. Grab your copy today via Amazon.