Banana Cream Biscoff Pancakes
These pancakes are for all my fellow crêpe-lovers out there. Ridiculously easy to make and easily customisable, this recipe is definitely one to save for pancake day — and every other day, for that matter.
3-4 (makes 6-8 small pancakes)
For the crêpes:
125g plain flour
1 tbsp ground flax seeds
400ml plant-based milk (I used Oatly)
1 tsp vanilla extract
Pinch of cinnamon
1tbsp agave nectar
For the fillings and toppings:
100ml whippable vegan cream (I used Oatly again)
3 tbsp Biscoff spread, melted
2 ripe bananas, chopped
4 squares of dark chocolate, melted
First, make your flax egg by adding your tablespoon of ground flax seeds with 4 tablespoons of water, and set aside for 10 minutes.
Next, add your flour to a mixing bowl and make a well before adding your flax egg in the middle. Give it a mix and gradually pour in your plant milk while combining the mixture.
Add your vanilla and agave or an alternative sweetener in. If you have an electric whisk, whisk the mixture until bubbly and airy — this should take around 5 minutes. The mixture should still be quite thin. Set aside for 5-10 minutes to rest.
Meanwhile, add a dash of vanilla to your vegan cream and whisk until it forms peaks.
Put a level pan on medium low heat and add a little bit of neutral oil on it. When the pan is hot, add a ladle of the pancake batter in the pan and swirl around until it covers the bottom. When the pancake comes away from the sides, flip it. Repeat until the batter is finished.
Melt your Biscoff and chocolate in separate bowls. Take a pancake, load with chopped banana and your oat cream, then wrap it and drizzle with Biscoff and chocolate. Enjoy!
By Toni Olukiran
Toni is one of our lovely Content Marketing Assistants, and when she’s not writing posts about everything from Jamaican cooking to vegan champagne, she’s making a Spotify playlist (she was at 200, at her last count) or playing tennis in the park.