Banoffe pancakes (GF, SF)

banana pancakes with date toffee and vanilla yoghurt


I just recently learned that Shrove Thuesday is also known as Pancake day in Britain! In Sweden we call it “Semeldagen” after this cake we traditionally eat; semla. Its a cardamom bun filled with lots of cream and almond paste. As delicious as it sounds a am not a bit fan. It just all gets a bit too much, with the white bun, all that cream, the overly sweet almond paste and then powederd sugar on top.

Pancakes on the other hand, I could eat every day! Its such a simple, filling food, and I love how you can make them in so many variaties and different flavours. It is equally scrummy just with lemon and sugar or jam as with several luxerious fillings.

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The other day with a idea for a cross over between a pancakes for Shrove Thuesday, and a banoffe pie, that I have been wanting to do for some time. To use bananna- and oat pancakes instead of a pie crust, make toffee from dates and swop the cream for vanilla yoghurt would make it sugar and gluten free, and make a mix between desert and breakfast that could be irrestisteble. And it was! It is one of the best pancake dishes I have ever had! The pancakes turned out fluffy and light, with perfect sweetnes from the banana, the somewhat sickening sweet date sause was balanced by the light and slightly sour yoghurt, and the sliced bananas and roasted almonds on top gave it that little extra sweetnes and crunchyness in the end. It may not be perfect surface, but the context make you want more. And it makes you full enough to acctually manage all the way through lent : )

I used a base for scotch pancakes, and added ground oats to the mixture to make it even more Scotish. So I guess the correct name could be…

Scotch banana-oat cake banoffe pancakes


1 banana

1 decilitre grounded oats or oat flour

1 organic egg

1, 5 decilitre oat milk or cow milk

1 pinch of salt

1/2 tsp baking powder

Ground the oats if you use whole oats. Mix the banana, egg, salt and milk with a mixer. Add the oat flour and the baking powder. Let set for about 10 minutes. Fry small pancakes and let them cool.

Date toffee sauce:

10-11 dates

1/2 decilitre oat cream or cow cream

1-2 tbsp oat milk or cow milk

1 pinch of salt

Rinse the dates and peel of the thin shell and take out the seed. Mix dates with cream, milk and salt with a mixer untill it turns in to a smooth sause


Aprox. 2 decilitre vanilla yoghurt or plain yoghurt mixed with some vanilla sugar

1/2 banana

1/2 decilitre chopped and roasted almonds, hazelnuts or walnuts

Place a pancake on a plate. Spread a layer of vanilla yoghurt and one of date toffee. Do the same with 2 layers more. Sprinkle the sliced banana and the chopped roasted nuts on top. Serve!

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Welsh amber pudding with grapefruit

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I celebrate the start of the first spring month with a pudding that feels like sunshine, and makes you think of the yellow and purple crocuses that start to pop up in the gardens!

I thought it was time for a welsh cake here, and I have been wanting to try the welsh amber pudding that I found a recipe for in a issue of Olive Magazine.

I had never heard of amber pudding, or Pwdin marmaléd Cymreig as it is apperntly called in welsh. But a tart with a marmalede custard filling did sound tempting! Acording to the magazine the origin of the cake is unknown, but maybe there is some one out there who knows more?

Of course I wanted to try to make it ”healtier” in some ways. I followed Olives advice to use red grapefruit marmalade, which gave it a wonderfull orange color. I also swopped the flour to ground almonds and coconut flour, and the sugar for stevia sweetening. I made a marmalade with stevia instead of sugar, and cut down on the butter in the filling. The result turned out better than I had hoped for.

It just taste so very british (and/or welsh I guess, but I had never yet had the chance to go there, so I couldn’t say). I guess it is the chevy and distinct pieces of peel that made me think of marmalade, combined with the custardness of the egg mixture and just the whole look of the cute little induvidual pie. The almonds are totaly my own invention, but it feels like they go very well together with the bitter- sweet grapefruit filling, and I like the extra crunch that it gives.

I used small tart moulds because there wasn’t enough dough for a big one, but that you can make one and a half load if you want to make one big tart. The crust didn’t stick together well enough to transform from the moulds. If you don’t want to eat the puddings straight out of it try cut the oil by half and add a egg to the dough.

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 Welsh amber puddings

 2 decilitre almonds

 2 tbsp stevia

 3 tbsp coconut fluor

 1/3 dl rapeseed oil

 Pinch of salt


5 tbsp grapefruit marmalade

1 tbsp butter

1 egg

1 egg yolk

1 tsp lemon juice

Turn the oven to 180 C. Ground the almonds to flour, or use ready made almond flour. Mix with coconut flour, sugar, salt and oil. Stir together well. Line the moulds with some oil and coconut flour. Take one forth of the dough and spread it out evenly in the mould.

Bake the crust for about 10 minutes.

In a bowl, mix some of the marmalade with the egg, yolk and stevia. Pour the mixture in to the prebaked crust, all the way to the top. Continue baking 10-15 minutes until the egg mixture is stiff and the crust is golden.

Red grapefruit marmalade

Juice and pulp from 1, 5 red grapefruits

The outer peel from 1 grapefruit

0, 75 dl stevia sweetening

Wash the grapefruits well. Peel thin slices of the outer peel of the grapefruit. Scrape of and white stuff remaining on the inside. Cut in thin slices.

Scrape out the pulp and juice of the grapefruits in to a pot. Mix with the peel, the stevia and the cut peel.
Heat to medium heat and simmer for 20-30 minutes until some of the fluid has absorbed and the peel is soft. Cool.

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