You ever had banoffee pie? That “English dessert made from bananas, cream, and toffee”, often plopped in a pie crust and served up to hungry tea-drinkers?
Yeah...I haven’t. It’s terrible.
|I know. Don't hate me.|
So, to help clarify what exactly you are seeing here, I have spelled out in the title of the recipe that these pancakes are banana toffee flavored, not banana coffee (also because I generally hate portmanteaus for whatever reason). Though I imagine coffee would work well in here too.
I was inspired to try this breakfast interpretation of banana toffee pie after seeing Cleobuttera’s recipe pop up in my feed. This recipe is slightly different, using banana pancakes instead of plain ones and a Momofuku-inspired pie crumb (the same one I used in this apple pie cake) instead of toasted digestive biscuits. And personally, I love this variation. You’ve got the fluffy pancakes, the sweet and sticky toffee sauce, the crunchy pie crust pieces, even a bit of fresh fruit to make sure we stay parked at health central station for the most important meal of the day...
And while I can’t vouch for how these pancakes stay true to banoffee pie given that I’ve never even tried the original dessert, I can vouch for their deliciousness. Definitely worth the wait as you sip coffee and stare hungrily at the kitchen timer on a Saturday morning.
Here’s the recipe.
Vegan banana toffee pie pancakes
Makes about four servings
Adapted from the Momofuku Milk Bar cookbook
120 grams • all-purpose flour • ¾ cup
10 grams • granulated sugar • 1 tablespoon
2 grams • kosher salt • ½ teaspoon
54 grams • coconut oil, melted • ¼ cup
10 grams • water • 2 teaspoons
Preheat oven to 350 degrees F. Line a baking sheet with parchment and set aside.
In the bowl of an electric stand mixer, combine flour, sugar, and salt. Add melted coconut oil and water and mix on low speed until the mixture starts to cluster together.
Place clusters on baking sheet and bake for about 20 minutes, stirring occasionally, until golden brown but still slightly moist. Let cool completely before using.
Adapted from Cleobuttera
54 grams • coconut oil • ¼ cup
110 grams • dark brown sugar • ½ cup
60 grams • full-fat coconut milk • ¼ cup
1 gram • salt • 1/8 teaspoon
Whisk together all ingredients in a small saucepan. Cook over medium heat, stirring consistently. Bring to a boil and simmer for about 1 minute. Remove from heat and let cool. If you want to refrigerate until later, be sure to heat before serving.
Adapted from Oh My Veggies
13 grams • ground flaxseed • 2 tablespoons
90 grams • warm water • ¼ cup plus 2 tablespoons
204 grams • all-purpose flour • 1 ½ cups
6 grams • baking powder • 1 ½ teaspoons
1 gram • cinnamon • ½ teaspoon
2 grams • kosher salt • ½ teaspoon
272 grams • banana, mashed • 2 large
244 grams • nondairy milk • 1 cup
20 grams • maple syrup • 1 tablespoon
4 grams • vanilla extract • 1 teaspoon
136 grams • banana, sliced • 1 large
In a small bowl, whisk together flaxseed and water. Let sit until thickened.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Whisk together banana, milk, maple syrup, and vanilla in a large bowl; add flaxseed mixture. Pour dry mixture into wet and stir until just combined.
Fry pancakes on a well-preheated pan until golden-brown on each side. Top with sliced banana, toffee sauce, and pie crumb (see recipes above).
Because you know how much I love pancakes (and I know that you do, too), here are some other pancake recipes to check out.
Peppermint mocha pancakes. Your favorite café beverage, in pancake form.
Cinnamon roll pancakes with cream cheese glaze. Easier than actual cinnamon rolls.
Sweet potato pancakes with cranberry sauce. Like Thanksgiving all over again!