These Vegan Banoffee Pancakes are healthy, gluten-free, oil-free, egg-free and refined sugar free! They’re easy to make and who doesn’t love dessert for breakfast!?Jump to Recipe Print Recipe
I don’t make pancakes often enough. I’ve not had a lot of good luck making them in the past, but a couple of days ago I bought a new non-stick pan and what a better way to christen it with a batch of pancakes?
For the first couple of months of being gluten-free I was afraid of trying the billion-and-one different gluten-free flours. THERE’S JUST SO MANY! I just stuck with the easy oat flour and plain white flour, but eventually I started being adventurous and I am so glad I did. Buckwheat flour is my recent favourite.
I’ve seen buckwheat pancakes all over the internet but felt very intimidated as I had never used it before. I finally built up the courage and I am so glad I did. These pancakes are incredible.
If you can’t find buckwheat flour, you can easily make your own. All you need is some buckwheat seeds or groats and a blender or coffee grinder. Grind the seeds for about 5 minutes until it turns into a fine flour-like consistency.
Despite the name, buckwheat is naturally gluten-free as it is not a grass. If you do buy buckwheat flour you do, however, have to make sure it is gluten-free as some manufacturers use a method that is not always gluten-free friendly!
Anyway – enough about buckwheat and more about banoffee pancakes!
How to make healthy, Vegan Banoffee Pancakes
Most pancake recipes contain egg, and in a lot of vegan pancake recipes you need an egg substitute such as a flax egg or banana. For this recipe you don’t need that! Adding baking powder makes these pancakes light and fluffy!
To help with the fluffiness you will need some vinegar or lemon juice to activate the baking powder. I used Apple Cider Vinegar.
To sweeten these pancakes I recommend using an unrefined sugar syrup such as maple or agave. You don’t need much, though!
As for the liquid I use plant-based milk, but you can use water if you like.
You do not need any oil for these pancakes if you have a good non-stick pan. If you don’t, you can use an oil spray to grease the pan.
The trick to making these pancakes is to not over-mix the batter. Mix together the dry ingredients in a bowl and the wet ingredients in a separate bowl then fold in. Leave the batter for a couple of minutes while you heat the pan and you are ready to go!
For the toppings to turn these simple pancakes into exquisite banoffee pancakes – top with sliced banana, caramel sauce and some vegan yoghurt!
How to make quick Caramel Sauce
The caramel sauce I make to go with these pancakes are just as simple as the pancakes themselves. You can make this caramel within minutes to go with just the pancakes or make a big batch and pour over everything!
All you need is:
- Coconut Sugar
- Plant-based Milk
- Corn Flour
- Salt (if you want salted caramel)
Simply bring the sugar and water to a boil stirring continuously with a whisk until it starts to thicken. Remove the pan from the stove, add the milk and corn starch and stir until thick!
Pour all over your pancakes and enjoy!
If you try these pancakes, let me know in the comments! Tag me on Instagram as @kitseats and use the #kitseats! I would love to hear from you xxx
Vegan Banoffee Pancakes
- 75 grams Buckwheat Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1/2 cup Plant-based Milk *
- 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 *
- Mix together 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 5 pancakes (or 4 bigger ones). Once 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 yoghurt!
- I used soya milk, but any nut milk works. You could also use water if you prefer.
- You could use white vinegar or lemon juice instead of Apple Cider Vinegar.
- Add more corn starch for a thicker sauce.