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
- Combine the chia seeds with 3 tablespoons water in a cup and leave to one side.
- Grind the oats into a fine powder in a blender then add the almond flour.
- Mash half the banana and add to blender, chop thea other half and leave aside.
- Add the cacao, vanilla, cinnamon, baking powder, bicarb of soda, vinegar and salt.
- Once the chia seeds have formed an egg-like consistency add them to the blender and start whizzing, slowly pouring in the milk.
- Once your batter is at the desired consistency add the coconut oil to a non-stick frying pan at a high heat.
- Turn the heat down to medium, and slowly spoon in your batter. Once bubbles have formed and have stopped bursting, flip them over.
- Keep them warm under a folded tea towel until you're ready to serve.
Sauce
- Add the nut butter, maple syrup and almond milk into a sauce pan with a pinch of salt on a low heat.
- Place your first pancake on your plate and top with a teaspoon of coconut yoghurt, repeat until they're all stacked up.
- Pour over your sauce, the rest of the banana, coconut chips and a sprinkling of chocolate drops and cinnamon.
- Serve with raspberries.