Booth's vegan pancakes with butterscotch sauce recipe

A lazy Sunday brunch, or even for a dessert if you have a sweet tooth.

Serves: Four l Prep: Five minutes l Cooks: Five minutes

Ingredients

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For the butterscotch sauce

Vegan pancakes with butterscotch sauce

50g vegan butter

25g soft brown sugar

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Groovy Food Organic Agave Nectar

Honey Flavour

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125ml coconut milk

¼ tsp mixed spice

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A pinch of sea salt

For the caramelised bananas

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Groovy Food Organic Agave Nectar Honey Flavour

2 bananas, sliced

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For the pancakes

1 box of Superfood Bakery Pancake Mix

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To serve

A drizzle of Groovy Food Organic Agave

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Chocolate Sauce

Method

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1. Make up the Superfood Pancake Mix as per the instructions.

2. Melt the vegan butter in a small saucepan over a medium heat.

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3. Add the brown sugar and stir to dissolve.

4. Add the honey agave nectar, coconut milk and mixed spice. Stir to combine

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and bring to the boil. Boil for 5 minutes or until thickened and sauce consistency.

5. Add sea salt to taste.

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6. For the caramelised bananas, heat the honey agave in a non-stick pan over a high heat. Add the sliced bananas and fry to caramelise on both sides.

7. Assemble your pancakes and top with the caramelised bananas and the spiced butterscotch syrup. For an extra decadent treat add a drizzle of Groovy Food Organic Agave Chocolate sauce.

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Chef's tip: This spiced butterscotch sauce is so versatile, drizzle warm over ice cream, waffles or French toast – anything goes!