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Banoffee Chocolate Pancakes | Bake to the roots

Banoffee Chocolate Pancakes

  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:15
  • Total Time: 00:30
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: America
  • Diet: Vegetarian

Description

These Banoffee Chocolate Pancakes are perfect if you want to surprise a loved one for breakfast. They are easy to prepare and extremely delicious!


Ingredients

Scale

For the pancakes:
1 3/4 cups (230g) all-purpose flour
1/4 cup (50g) sugar (or xylitol)
1 1/2 tsp. baking powder
2 tbsp. cocoa powder
pinch of salt

4 large eggs, divided
1 1/2 cups (360ml) buttermilk
some butter for frying the pancakes

For serving:
7 oz. (200g) heavy cream (cold)
1/4 tsp. vanilla extract
23 bananas, sliced
some caramel sauce*
some chopped chocolate
some cocoa powder


Instructions

1. For the batter add the flour, sugar (or xylitol), baking powder, cocoa powder, and salt to a bowl and mix to combine.

2. Divide the eggs and whisk the egg whites until stiff peaks form. Set aside. Add the egg yolks and buttermilk to the bowl with the dry ingredients and mix to combine. Gradually add the beaten egg whites and carefully fold in – you want to keep as much volume as possible.

3. Heat up a large frying pan with some butter. Add small portions (about 1/2 cup) of batter to the pan and fry from both sides – you want at least three pancakes per serving. Set aside and keep warm.

4. Add the (cold) heavy cream and vanilla extract to a bowl and whisk until stiff peaks form. Peel the banana and cut into thick slices. Layer the pancakes in stacks with whipped cream and banana slices. Finish with some whipped cream on top, drizzle with some caramel sauce and sprinkle with chopped chocolate and/or dust with cocoa powder. Serve immediately.


Notes

Enjoy baking!

Keywords: pancakes, banoffee, caramel, chocolate, Mother's Day, Breakfast