Saturday, March 21, 2015

Vegan banana toffee pie pancakes

vegan banana toffee pie pancakes

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.

Believe it or not, I actually believed “banoffee” referred to “banana coffee” for the longest time and did not set out to disprove that belief until recently. Perhaps I stumbled upon a blog post about banoffee-flavored-something and was surprised to find that, alas, there was no coffee in that particular dessert...but that there was toffee. It’s amazing, how I’ve gotten by for so long without knowing this basic fact.

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...

Yeah right.

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


Pie crumb

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.

Toffee sauce

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.


Banana pancakes

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!


  1. Oh so THAT is where the term banoff comes from! I always wondered if it had some meaning, or if it was just a nonsense word that was made up along the way (those crazy Brits!). Makes total sense now :)

    1. Haha yeah, it is kind of a weird never know with the British! :)

  2. One of my best friends makes the most amazingest (totally a word... *cough*) banoffee pie! Takes a while to make though, so this would be the perfect fix! :D And even I might be able to make it :) x

    1. You should totally try this! It's not hard at all, plus you can make the toffee sauce the night before and just heat it up a bit :)

  3. you made my day with this one. they look like art so perfect. and so super yummy. i am in love with all the additions. and toffee!!!

    1. Aw thank you! I'm glad you like these pancakes :)

  4. I actually do really love banana and coffee together...but banana and toffee is good too! What a breakfast!

    1. That's just why I was confused! Banana + coffee is a great combo too so it makes sense. Maybe I'll have to try that in a recipe someday.. :)