food

Chunky Monkey Banana Pancakes

You'll be going bananas for these vegan-friendly pancakes

food

Chunky Monkey Banana Pancakes

You'll be going bananas for these vegan-friendly pancakes

Supplies

Batter

  • 40 grams oat flour
  • 20 grams almond flour
  • 1/2 an over-ripe banana
  • 1 tablespoon of whole chia seeds soaked in water
  • 200 milliliters almond/rice milk
  • A few drops of vanilla
  • 1 teaspoon of apple cider vinegar
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon coconut oil
  • Pinch of salt

Sauce

  • 2-3 tablespoons of almond milk
  • 2-3 tablespoons maple syrup
  • 1 tablespoon of almond butter
  • Pinch of salt
  • Drop of vanilla
  • Toppings
  • 1/2 an over-ripe banana
  • Coconut yoghurt
  • A sprinkle of dried coconut chips, toasted
  • A sprinkle of chocolate drops/cacao nibs
  • A sprinkle of cinnamon
  • A few raspberries

Steps

Batter

  1. Combine the chia seeds with 3 tablespoons water in a cup and leave to one side.
  2. Grind the oats into a fine powder in a blender then add the almond flour.
  3. Mash half the banana and add to blender, chop thea other half and leave aside.
  4. Add the cacao, vanilla, cinnamon, baking powder, bicarb of soda, vinegar and salt.
  5. Once the chia seeds have formed an egg-like consistency add them to the blender and start whizzing, slowly pouring in the milk.
  6. Once your batter is at the desired consistency add the coconut oil to a non-stick frying pan at a high heat.
  7. Turn the heat down to medium, and slowly spoon in your batter. Once bubbles have formed and have stopped bursting, flip them over.
  8. Keep them warm under a folded tea towel until you're ready to serve.

Sauce

  1. Add the nut butter, maple syrup and almond milk into a sauce pan with a pinch of salt on a low heat.
  2. Place your first pancake on your plate and top with a teaspoon of coconut yoghurt, repeat until they're all stacked up.
  3. Pour over your sauce, the rest of the banana, coconut chips and a sprinkling of chocolate drops and cinnamon.
  4. Serve with raspberries.