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+ servings
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
Servings2

Ingredients

  • 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

Instructions

  • 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.