Shrove Tuesday is all but upon us and we at the HTVJ are so flipping excited to share this peanut-butter laden, facon bacon magic with you.
This vegan Elvis-inspired pancake recipe is brought to you by the recipe box team Gousto, in collaboration with peanut butter brand Mani Life. It’s full of smoky bacon-y tastes and balanced sweetness for a flavour fit for the king himself. Lashings of peanut butter and maple syrup, sans bacon, but don’t worry – for that authentic Elvis Presley taste you’ll be using This Isn’t Bacon.
Psst. Not feeling the vegan inspired version? We at the HTVJ suggest you sub ‘facon’ and almond milk for your favourite, non-vegan alternatives. Or check out the Thunder and Lightening pancake recipe with helpings of Roddas Clotted Cream here.
This recipe is a real treat, but if you’re looking for fuss-free toppings we’ve got some great suggestions below!
Cook time: around 45 minutes
For the pancakes:
2 ripe bananas
2 tbsp maple syrup (the HTVJ suggests the Aldi Specially Selected Canadian Maple Syrup)
2 tbsp coconut oil, melted, plus extra for cooking
180g self raising flour
½ tsp baking powder
110ml almond milk
For the peanut butter caramel:
55g coconut oil
60ml maple syrup
26g Manilife chunky peanut butter (we highly recommend Mani Life for all your peanut butter needs)
THIS Isn’t Bacon to serve
Step 1: Preheat your oven to gas mark 2/150C/130C fan. Mash 1 ½ bananas in a large bowl – save the rest for garnish. Stir through the maple syrup, coconut oil and a pinch of salt. Fold in the flour and baking powder until well combined then whisk in the almond milk. This is your pancake batter.
Step 2: Heat a non-stick frying pan over a medium heat and add 1/6th of the batter. Fry for two minutes on each side, or until golden brown. Place the pancake on a tray in your oven to keep warm. Repeat with the remaining batter until you have six pancakes.
Step 3: Melt the coconut oil in the microwave (or in a pan over a low heat) then whisk in the maple syrup and peanut butter. This is your peanut butter caramel.
Step 4: Cook the This Isn’t Bacon according to the packet instructions. Stack your pancakes high and top with THIS Isn’t Bacon, slices of your reserved bacon and drizzle generously with your peanut butter caramel. Enjoy warm!
Tempted? We can’t blame you, these pancakes are a whopper of a treat, however if you’re not entirely bowled over or simply fancy something easier we hope you’ll find our topping picks worthy contenders.
Feeling zesty but bored with the traditional lemon curd? Pierre Marcolini’s Mango-Yuzu Jam is the ideal switch. Yuzu is a citrus fruit so you still get that subtle zing which pairs well against the sweet, tropical fruitiness of the mango for a deeply rich flavour.
Why pick one berry when you can have them all? Cherries, strawberries, raspberries, blackcurrants and redcurrants are blended together for a wonderfully sweet, berry taste. Click the pic to buy.
We’ll take the lot! Well almost. With the exception of their seaweed butter (because we just weren’t feeling brave enough to done that on a sweet or savoury crepe) we recommend the entire range.
Luxuriously divine offerings, the smoked sea salt would go perfectly melted atop a sweet pancake and if your batter isn’t tooth-achingly sweet Posh Cow’s Blossom Honey Cinnamon will at a touch of indulgence without being too overwhelmingly sweet. Feeling quintessentially British? The slightly fruity, slightly fragrant taste of their Earl Grey and Apricot Jam butter will hit the spot.