I’ll admit that these have been on my ”to do” list for ages after seeing ”Biscoff themed” culinary delights (including my brothers Biscoff Protein Overnight oats.... yum) clogging up my Instagram feed in recent months.
I have a funny feeling that these pancakes might just hit the sweet brunch spot for pretty much anyone I know. My nieces and nephews LOVE Biscoff spread on toast so I think introducing them to this Stack of epic pancakes might make my the best auntie in the universe.......
These are delicious, naturally sweet and comforting pancakes that will leave you screaming about them from the rooftops.
So you might want to try them?!?
Biscoff and Banana Pancakes
(makes 12 pancakes)
2 ripe bananas
180g plain flour
2 tablespoons maple syrup
1½ teaspoons baking powder
½ teaspoon baking soda
250g plain yoghurt
3 tbsp Biscoff spread
1 teaspoon vanilla extract
2 large eggs
1- In a bowl, mash the bananas until completely smooth. Add the remaining pancake ingredients (flour, maple syrup, baking powder and soda, yoghurt, Biscoff spread, vanilla and eggs.
2- Whisk together to make a thick batter.
(Note: If you want to serve them all together, pop a baking tray in the oven on a low heat to keep the pancakes warm as you cook them in batches)
3- In a large frying pan (or several pans), heat oil of choice (I use rapeseed or coconut) on a medium heat.
4- Add a serving spoon full of mixture in a round dollop into the pan and leave to cook for 2-3 minutes. The batter will rise, start to set and bubbles will appear on the surface.
5- Gently using a spatula, flip the pancakes and allow to cook for a further 2 minutes.
6- For the toppings, microwave a couple of tablespoons of Biscoff spread for 30 seconds so it’s runny.
7- Stack them up on a plate (3 is plenty but 4 if you’re hungry) and top with the yoghurt, sliced banana, crushed Biscoff biscuits and then drizzle with the melted Biscoff spread!