Pancake cake.
Cook time: 40 mins | Prep time: 5 mins | Serves: 6
Ingredients.
1 x 375g packet of pancake mix - I used gluten-free
1/2 cup peanut butter, liquidy
2 bananas, sliced in half lengthways
1/3 cup maple syrup
1/3 cup slithered almonds
Method.
1. Grease and line a baking tray (25cm x 20cm) and preheat the oven to 180°C fan forced (350°F). Make pancake mixture as per packet ingredients. I add water.
2. Pour half of the pancake mixture into the base of the baking tray.
3. Drizzle half of the peanut butter on top. Followed by the rest of the pancake mix.
4. Add the four pieces of banana on top of the pancake mix across the baking tray.
5. Followed by the rest of the peanut butter drizzled evenly over bananas.
6. Drizzle the maple syrup evenly on top and then sprinkle the almonds evenly over the top.
7. Place in the oven at 180°C for 40-45 minutes. The skewer should come out clean. Cool for 5 minutes and serve.
Cooking Tips:
The cooking time of 40-45 minutes is for 1 x 375g pack of pancake mix. If you make this with two pancakes mixes please increase cooking time to 55 minutes.
Your one pancake should be in a 20 cm x 20-25cm (lamington style) baking tray. So it is a thin cake, not a high cake. The cooking time is based on this size tray. Not a loaf tin.
The peanut butter needs to drizzle. If it is dry peanut butter simply add some coconut oil into the peanut butter and combine before you “drizzle” it through the pancake mix.
Nutella or a thicker spread can be used but on top, not in the centre. If you add it to the middle part of the pancake it will sink to the bottom because it has a heavy consistency. If you want a chocolate component you can add finely chopped chocolate pieces.