FOOD
Chunky Monkey Banana Pancakes
You'll be going bananas for these vegan-friendly pancakes
Ingredients
- For the 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
- For the 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
- 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 the
- 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.
- For the sauce: Add the nut butter, maple syrup and
- Almond milk into a sauce pan with a pinch of salt on a
- Low heat.
- To assemble: 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.