Vegan Caramelised Banana Pancakes

For the vegan pancakes

1. Put dry ingredients in a stand mixer with whisk attachment.
2. Add oat milk to dry ingredients and whisk together until the mix is smooth.
3. Leave to rest in fridge for an hour (at least) before use.
4. Use as per instructions on the Lakeland pancake maker (takes around 3-4 mins per pancake).

For the vegan cheesecake mix

1. In a mixing bowl, soften vegan cream cheese.
2. Add the caster sugar and mix together.
3. Add vegan cream and lime zest then whisk until mixture is stiff.
4. Store in a sealed container until required.

For the banana jam

1. Juice lime and place in large bowl.
2. Peel then dice bananas into ½ cm cubes.
3. Place diced banana into bowl with lime juice to prevent browning.
4. Add sugar and water to a pan over medium heat; bring to a boil then turn down and allow to simmer for 1 – 2 minutes, making a light caramel.
5. Add banana mix.
6. Cook on a low heat for 30 minutes until the mixtures becomes thicker (push a spoon through the jam on a plate – if it wrinkles and does not flood back in to fill the gap, then it is ready).
7. Store in sterilised jars for use within a week.

For the chocolate-hazelnut spread

1. Lightly roast hazelnuts on a baking tray at 180⁰C for 10-12 minutes.
2. Soak dates in warm water (use just enough water to cover them).
3. Blitz nuts until smooth3. Blitz nuts until smooth.
4. Drain dates (keep the water) and chop them into smaller pieces.
5. Add dates and cocoa powder to nuts and blend together.
6. Use the water saved from soaking the dates to get a smoother consistency for the paste if required.
7. Store in a sealed container until required.

For the caramelised bananas

1. Slice bananas lengthways and place on tray.
2. Sprinkle with caster sugar.
3. Use blowtorch to caramelise sugar on surface of banana.