Two incredible pancake recipes

Vegan Banoffee Pie Pancakes

Perfect for those looking for a showstopper stack! Courtesy of Oatly.

Serves 4

Prep time 30 mins

Cook time 30 mins

Vegan salted caramel sauce

• 150g caster sugar
• 150g Oatly Whippable Creamy Oat (vegan double cream)
• 20g vegan butter
• ¼-½ teaspoon salt

Vegan fluffy pancakes

• 200g plain flour
• 30g golden caster sugar
• 3½ teaspoons baking powder
• ¼ teaspoon salt
• 275g Oatly Whole Oat Drink
• 25g melted vegan butter, plus extra for cooking the pancakes
• 1 teaspoon apple cider vinegar

Vegan whipped cream

• 150g Oatly Whippable Creamy Oat
• 20g icing sugar, sifted
• ½ teaspoon vanilla bean paste

To serve

• 1-2 medium bananas, sliced
• 2 digestive biscuits, crushed
• chocolate shavings or grated chocolate

Vegan salted caramel sauce

1. In a saucepan over medium heat, cook the sugar, with occasional stirring, until it’s fully melted and turned an amber colour.
2. Pour in the Oatly Whippable Creamy Oat, stirring constantly.
3. Cook for 2-3 minutes with constant stirring. You can check the consistency of your caramel by spooning out a small amount onto a plate and allowing it to cool – if you want it to be thicker, cook it for a while longer.
4. Remove the caramel off the heat, and stir in the vegan butter and salt.
5.  Allow to cool and set aside until needed. You can store it in a jar in the fridge for up to 2 weeks.

Vegan fluffy pancakes

• In a bowl, whisk together the flour, sugar, baking powder and salt.
• In a separate large bowl, whisk together the Oatly Oat Drink, melted vegan butter and apple cider vinegar. Add in the dry ingredients and with a rubber spatula or a wooden spoon, mix everything together until only just combined – your batter should be slightly lumpy, not completely smooth.
• Heat a non-stick frying pan over a medium heat and butter it lightly with vegan butter.
• Dollop the pancake batter onto the frying pan, about ⅓ cup per pancake. You can cook several pancakes at once, depending on the size of your frying pan.
• Cook the pancakes until you see bubbles appearing on the top surface, the edges are set (not sticky to the touch) and the bottom is a golden-brown colour. Then, flip the pancakes and cook them until the other side is golden-brown as well.
• Transfer the cooked pancakes to a platter or wire rack and continue with the rest of the batter. The recipe makes about 8 pancakes, depending on their size.

Vegan whipped cream

• In a large bowl, whip together the Oatly Whippable Creamy Oat, icing sugar and vanilla until soft peaks form.
• To serve, stack the pancakes with banana slices, and top them with a dollop of whipped cream, a generous drizzle of caramel sauce (warm it up briefly if it’s thickened too much), and a sprinkling of crushed digestive biscuits and chocolate shavings.

Bebinca Coconut Layered Pancake with coconut sorbet

Swap traditional toppings with an indulgent Michelin-starred masterpiece from Benares Mayfair, created by Head Pastry Chef Elroy Pereira.

Recipe serves 8-10

Batter ingredients:

• 750ml whole milk
• 50g caster sugar
• 3 large eggs
• 250g plain white flour
• 75g melted butter
• 50ml vegetable oil
• 100ml coconut rum
• Zest of 1 lemon
• Coconut ganache filling:
• 200ml thick coconut milk
• 30ml coconut rum
• 200g white chocolate
• Coconut sorbet:
• 250ml coconut milk or coconut puree
• 20g liquid glucose
• 50g caster sugar

Pancake method

Warm the milk in a pan and add melted butter, lemon zest and oil before stirring in the sugar and coconut rum. Next, add in the flour and blend to create a smooth mixture. Once combined, heat up a crepe / frying pan and thinly cover with oil. Pour enough batter to thinly cover the base of the pan and bake on both sides until golden brown. Continue this process until you have 10-12 individual crepes and set aside.

Ganache method

Heat the coconut milk in a pan and just as it begins to boil, add in the white chocolate. Remove from the heat and blend together in a bar blender. Pour in the coconut rum and blend again until smooth before setting in the fridge to set.

Coconut sorbet method

Heat the coconut milk or puree in a pan and add in the glucose and sugar, gently simmering until fully dissolved. Keep the mixture in the fridge overnight before mixing into a thick consistency and returning to the freezer until ready to be served.

Assembly

Place a crepe on a plate and spread the coconut ganache evenly. Repeat the process until you have 10-12 layers. Chill in the fridge for 30 min before slicing. Pour caramel sauce on the top layer before serving.