Breakfasts + brunchDesserts

Biscoff Pancakes

by Ben, So Vegan
Written by Ben, So Vegan
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Vegan Biscoff Pancakes

It’s that time of the year again.

Get ready to eat your entire weight in fluffy, sweet and indulgent pancakes.

Pancake Day is an important annual celebration in our house and this year we wanted to do something extra special.

This Biscoff Pancakes recipe is such a treat and it’ll easily wow your friends and family.

Or just devour them yourself. We won’t judge!

Can you believe we had no idea Biscoff even existed before we decided to go vegan?

Now we’re practically addicted to the stuff.

If you can’t find it where you are, you can easily substitute it with a smooth peanut butter.

And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.

Enjoy!

Biscoff Pancakes

Biscoff Pancakes just in time for Pancake Day 🥞
Full recipe: sovegan.co/biscoff

Posted by So Vegan on Monday, 4 March 2019

Biscoff Pancakes

Serves: 2-3 people Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Vegan Biscoff Pancakes1/2 ripe banana
  • 1 tbsp maple syrup
  • 4 tbsp Biscoff spread
  • 2 tbsp coconut oil melted, plus extra for frying
  • 180ml (6.1fl.oz) soya milk
  • 100g (3.5oz) self-raising flour

To serve (optional):

  • dairy-free vanilla ice cream
  • 1 tbsp Biscoff spread
  • 1 tbsp soya milk
  • dairy-free chocolate sauce
  • 2 Biscoff biscuits

Method

  1. Add the flesh of the banana to a large mixing bowl and mash with a fork until runny and smooth.
  2. Add the maple syrup, Biscoff spread, coconut oil and soya milk, and whisk until fully combined. Then stir in the flour until no large lumps remain.
  3. Heat a little coconut oil in a frying pan on a medium-high heat. Once hot, add 2 tbsp of the pancake mix and use a metal spoon to ease the mix into a round pancake shape. Fry for 2-3 minutes on each side or until you can see lots of air bubbles in the batter. Then transfer the pancakes to a serving plate and repeat this step until all of the batter has been used up. Note: reduce the heat if the pancakes start to burn.
  4. To prepare the Biscoff sauce, combine 1 tbsp of Biscoff spread with 1 tbsp of soya milk until smooth and runny.
  5. Top the pancakes with a scoop of dairy-free vanilla ice cream, followed by a generous drizzle of chocolate sauce, Biscoff sauce and finally some crushed Biscoff biscuits. Absolute indulgence!
Did You Make This Recipe?
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Leave a comment

3 Comments

Kathryn Buxton March 4, 2019 - 1:23 pm

Hi What’s Biscoff spread and where would you buy it?

Reply
Kate March 5, 2019 - 1:43 pm

Look for Lotus Biscoff Spread Smooth. You can buy it in tesco, co-op etc etc in the aisle where they keep nutella and the like..

Reply
Roxy, So Vegan March 10, 2019 - 8:46 pm

Hi Kathryn, you should be able to find it in the peanut butter section. Best, Roxy

Reply