Dairy free banana bread pancakes

A fruity twist on an American classic, this heavenly pancake stack with raspberry coulis is proof that simple ingredients can lead to something spectacular for breakfast, brunch or dessert.

When you’re not having a roast dinner on a Sunday, a pile of pancakes for brunch is the next best thing. It needs to be big, bold and utterly delicious – everything this banana bread inspired feast is.

Stack the pancakes up high and let the yoghurt and raspberry coulis rain down on them from above. Once you try it, you’ll be stockpiling bananas and making pancakes for brunch every weekend.

How To Make Dairy-Free Banana Bread Pancakes

• Chef Catling’s recipe notes
• Recipe: Dairy-free banana bread pancakes
• Frequently asked questions

Tips & Notes To Know

• Use ripe bananas: The riper the banana, the more flavourful your pancakes will be. Overripe bananas are perfect for this recipe as they mash easily and act as a natural sugar substitute.
• Make ahead: You can prepare the dry ingredients in advance and store them in an airtight container. When you’re ready to make pancakes, just add the wet ingredients!
• Don’t overmix the batter: Whisk the wet and dry ingredients until just combined and no flour is visible at the bottom. Vigorous beating will remove the air pockets and develop the gluten, which can lead to dense, chewy pancakes.
• Hit pause on your pancakes: Rest the batter in the fridge for at least 20 minutes. This will allow the gluten to relax and give the baking powder time to activate.
• Resist the temptation to flip or turn the pancakes too soon: Flip them once bubbles start to appear on top and the underside is nice and golden.

Banana bread pancakes

Serves: 6 Prep time: 5 mins (plus 20 minutes resting time) Cook time: 25 mins 25 mins

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Ingredients

For the banana bread pancakes
2 very ripe bananas, mashed
Pinch of mixed spice
1/2 tsp ground sweet cinnamon
2 tbsp maple syrup
2 large free-range eggs, beaten
200g self-raising flour
1 tsp baking powder
150ml oat milk drink
Vegetable oil, for frying

For the raspberry coulis
200g frozen raspberries
Lemon juice, to taste
1 tbsp maple syrup

To serve
1 x 500g pot Greek yoghurt
Large handful of walnuts, crumbled
2 bananas, sliced

Instructions

Step 1
To make the pancakes, add the mashed bananas to a large bowl and whisk in the mixed spice, cinnamon, maple syrup and eggs until well combined.

Step 2
Gradually fold in the self-raising flour, baking powder and a pinch of salt, then stir in the oat milk until just combined. Leave to rest in the fridge while you make the raspberry coulis.

Step 3
Add the frozen raspberries to a small pan and cook gently over a low heat for 5-10 minutes until the raspberries have collapsed and released all their juices.

Step 4
Stir in the remaining maple syrup and a squeeze of lemon juice to taste, then remove from the heat. Transfer the raspberry coulis to a blender and blitz to a smooth purée.

Step 5
Pass the coulis through a sieve using a spatula and discard the seeds. Leave the raspberry coulis to cool slightly in a bowl before transferring to a squeezy bottle.

Step 6
After 20 minutes, remove the pancake batter from the fridge and preheat a large frying pan over a medium heat. Brush lightly with oil and fry heaped tablespoons of batter for 2 minutes or until bubbles form on the top and the undersides are golden.

Step 7
Flip each pancake and cook for 1-2 minutes or until golden. Keep warm and repeat with the remaining batter.

Step 8
To plate up, stack the banana bread pancakes on a serving platter and top with two spoonfuls of Greek yoghurt, followed by the chopped walnuts and fresh banana slices. Drizzle over a quarter of the raspberry coulis and serve with the leftover accompaniments on the side.

Frequently Asked Questions

What’s The Difference Between Self-Raising Flour And Plain Flour?

Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour.

Can I Use Honey In Place Of Maple Syrup?

Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.