Take your pancakes to the upside down – and no, we don’t mean THAT Upside Down! This is a fun way to do something different with a breakfast classic.
We've topped super fluffy pancakes with bananas, butter, sugar and cinnamon, which caramelises to a satisfying crunch. They’re then layered with Great British Food Award-winning Sea Salty Vegan Dulce De Leche from Vegan Crazy, and topped with whipped cream, fudge pieces and chocolate. Wowsers!
Make them fully vegan by using dairy-free milk, a flax egg and vegan cream.
Ingredients (serves 2-4)
- 120g plain flour
- 1tsp baking powder
- 1 large egg
- 120ml Tom Parker Creamery milk
- Butter in pack for greasing
- 2 bananas, sliced thinly
- Caster sugar – a few spoons
- Ground cinnamon
- 1 jar Vegan Crazy Sea Salty Vegan Dulce de Leche
To decorate:
- Fudge pieces
- Whipped double cream
- Dark chocolate
Method
1. Beat the flour and baking powder with the egg until smooth. Slowly whisk in the milk. Leave to rest for 15 minutes.
2. Grease a pancake pan with butter. Ladle batter into the pan.
3. When it starts to bubble, layer over banana pieces and sprinkle with sugar and a pinch of cinnamon.
4. Top with a square of greaseproof paper that’s been scrunched and brushed with melted butter.
5. Turn the pancake over and cook until the sugar is melting and caramelised.
6. Peel off the paper and pop the pancake on a plate. Repeat until all the mixture is used up.
7. Layer the pancakes with the dulce de leche, finish with cream, fudge pieces and grated chocolate.
