Dylan’s Pancake stack with banana and no-nut butter, berry jam and toasted buckwheat

Serves 4



400g self-raising flour
16g baking powder
4 eggs
80g sugar
80g butter
6g vanilla essence
480ml whole milk

Banana and no-nut butter mix
800g bananas peeled
175g dark brown sugar
70g WOW butter (peanut free)
60ml water

Berry Jam
370g frozen mixed berries
1 tbsp brown sugar

Toasted buckwheat
Whipped cream, berries (additional garnishes)


1. Mix all dry ingredients together.

2. Melt butter in a saucepan. Whisk eggs, milk and vanilla essence together.

3. Slowly add wet ingredients into dry ingredients, whisking to ensure everything is well-combined.

4. Add melted butter slowly and mix.

5. In a hot pan, add a little oil and wipe around with kitchen paper to evenly grease the pan.

6. Add a few tablespoons of the mix into the centre, or more if you want bigger pancakes.

7. Fry, flip, fry and keep wrapped in tin foil. If you want to keep hot for longer, leave the oven on the lowest heat and keep pancakes in there.

Banana and no-nut butter mix
1. Mix bananas, sugar and water in baking tray and cook at 210’C for 10-15 minutes, or until caramelised.

2. Remove from oven and leave to cool for 10-15 minutes.

3. Once cool, mix in peanut butter and smash with a spoon/masher.

Toasted buckwheat
1. In a dry hot pan, add buckwheat and toast until browned and crunchy. Make sure not to take too far and keep it moving. Use as a garnish by sprinkling over the top.

Berry Jam
1. Place the berries in a small saucepan over a low heat with the brown sugar and bring to a simmer.

2. Cook the fruit for around 20-30 minutes until soft, then remove from the heat and allow to cool.

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