Gluten Free Banoffee Pancakes

Gluten Free | Nut Free | Vegetarian

Pancake Ingredients:
1 1/2 cup gluten free flour (omit for standard flour if not a GF allergen)
3 1/2 tsp baking powder
2 tbsp white sugar
1 pinch of sea salt
1 1/4 cup full cream milk
45 grams unsalted butter
1 egg

Caramel Sauce Ingredients:
1 can sweetened condensed milk
1/4 cup brown or coconut sugar
50 gram unsalted butter

Toasted Crumble Topping
1/2 cup gluten free flour
1/2 cup brown or coconut sugar
40 gram unsalted butter
1/2 cup Made Without Breadcrumbs
1 pinch ground cinnamon

To Serve:
1 serving sliced banana

Method:
To make the Pancakes - Sift the dry ingredients into a large mixing bowl and use a fork to combine. ⁠
In another bowl, whisk the wet ingredients and then transfer to the dry ingredients. Using a spatula to fold through the mixture. ⁠
To make the toasted crumble topping - Combine all ingredients in a mixing bowl and transfer to a baking tray. Bake in the oven on 180 degrees for around 10 minutes to toast the crumble. 
To make the Pancakes - Sift the dry ingredients into a large mixing bowl and use a fork to combine. ⁠
To make the caramel sauce, place all ingredients into a small saucepan over a medium to high heat. When bubbling, reduce the temperature down to a medium and simmer on medium until the sauce is a beautiful caramel colour and thick texture. Remove from the heat and allow to cool. ⁠
Whilst the caramel sauce is cooling, pan fry the pancakes by greasing a large oiled pan and adding 1/4 cup of the batter into the pan at a time. Pan fry until bubbles appear on the surface of the pancake and then carefully flip. ⁠
Repeat this process until all of the batter has been used. ⁠
Assemble your delicious pancakes however you wish! ⁠