banoffee pancakes.
Dietary: Gluten free, nut free & vegetarian
Total Time: 20 minutes
Cook Time: 10-15 minutes
Prep Time: 5 minutes
Pancake Ingredients:
1 1/2 cups gluten free flour
3 1/2 teaspoons baking powder
2 tablespoons white sugar
Pinch of salt
1 1/4 cups full cream milk
45g unsalted butter
1 large egg
Caramel Sauce Ingredients:
1 can sweetened condensed milk
1/4 cup brown or coconut sugar
50g unsalted butter
Toasted Crumble Topping:
1/2 cup gluten free flour
1/2 cup brown or coconut sugar
40g unsalted butter
1/2 cup Old Time Bakery Gluten Free Breadcrumbs
Pinch of ground cinnamon
To serve:
Sliced banana
Method:
To make the Pancakes - Sift the dry ingredients into a large mixing bowl and use a fork to combine.
In another bowl, whisk the wet ingredients and then transfer to the dry ingredients. Using a spatula to fold through the mixture.
To make the toasted crumble topping - Combine all ingredients in a mixing bowl and transfer to a baking tray. Bake in the oven on 180 degrees for around 10 minutes to toast the crumble. Remove from the oven and allow it to cool whilst you make the caramel sauce.
To make the caramel sauce, place all ingredients into a small saucepan over a medium to high heat. When bubbling, reduce the temperature down to a medium and simmer on medium until the sauce is a beautiful caramel colour and thick texture. Remove from the heat and allow to cool.
Whilst the caramel sauce is cooling, pan fry the pancakes by greasing a large oiled pan and adding 1/4 cup of the batter into the pan at a time. Pan fry until bubbles appear on the surface of the pancake and then carefully flip.
Repeat this process until all of the batter has been used.
Assemble your delicious pancakes however you wish!
