Go Back
+ servings
Print Recipe

Paleo Banoffee Pancakes with Date Caramel

This paleo pancake recipe takes all the flavors of banoffee pie - banana, whipped cream, caramel, chocolate - and turns them into a healthy breakfast.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Author Phoebe Lapine


  • For the date caramel:
  • 1/2 cup pitted Medjool dates about 10
  • 1 tablespoon 45 mL smooth almond butter
  • Pinch sea salt
  • 1 teaspoon vanilla extract
  • 1/4 – 1/2 cup almond or coconut milk
  • For the pancakes:
  • 2 large eggs
  • 1/4 cup almond milk
  • 1 tablespoon melted ghee
  • 1/2 teaspoon vanilla extract
  • 1 cup Bob’s Red Mill Paleo Pancake & Waffle Mix
  • 1 banana mashed
  • For garnish:
  • 1 sliced banana
  • Coconut whipped cream
  • Chocolate shavings


  1. In a medium heat-proof bowl, cover the dates with boiling water. Allow to sit for at least 10 minutes until soft. Drain and add to the bowl of a food processor or high-speed blender along with the almond butter, sea salt and vanilla extract. Puree until a thick paste forms. Stream in 1/4 cup of the almond or coconut milk and pulse until smooth, adding more liquid as necessary to get a pourable consistency. Set aside.
  2. In a small bowl, beat the eggs together with the almond milk, ghee and vanilla until smooth. Add the Bob’s Red Mill Paleo Pancake and Waffle Mix, and mix until just combined. Fold in the mashed banana.
  3. Heat a small nonstick skillet over medium heat and brush with coconut oil or ghee. Add 1/4 cup of batter to the skillet, using the back of your spoon or cup measure to flatten the pancake into an even circle. Cook on the first side until bubbles form in the center, adjusting the heat as necessary so that the bottom doesn’t overly brown, about 3 minutes. Flip and cook for about minute or two on the second side. Repeat with the remaining pancakes.
  4. To serve, divide the pancakes between plates, drizzle with the date caramel, and garnish with the sliced banana, coconut whipped cream and chocolate shavings.