Inspired by Elvis, these vegan pancakes are fluffy, banana-filled, and topped with THIS! Isn't Bacon's delicious plant-based rashers and a generous drizzle of ManiLife peanut butter caramel sauce. It's the ultimate pancake day recipe!
For the pancakes:
2 ripe bananas
2 tbsp maple syrup
2 tbsp coconut oil, melted, plus extra for cooking
180g self raising flour
½ tsp baking powder
110ml almond milk
For the peanut butter caramel:
55g coconut oil
60ml maple syrup
26g Manilife chunky peanut butter
THIS Isn’t Bacon to serve
Preheat your oven to 150°C/130°C (fan)/300°F/Gas 2. Mash 1½ bananas in a large bowl - save the rest for garnish. Stir through the maple syrup, coconut oil and a pinch of salt. Fold in the flour and baking powder until well combined then whisk in the almond milk. This is your pancake batter.
Heat a non-stick frying pan over a medium heat and add 1/6th of the batter. Fry for two minutes on each side, or until golden brown. Place the pancake on a tray in your oven to keep warm. Repeat with the remaining batter until you have six pancakes.
Melt the coconut oil in the microwave (or in a pan over a low heat) then whisk in the maple syrup and peanut butter. This is your peanut butter caramel.
Cook the This Isn’t Bacon according to the packet instructions. Stack your pancakes high and top with THIS Isn’t Bacon, slices of your reserved bacon and drizzle generously with your peanut butter caramel. Enjoy warm!