Name: Banana Pancakes with Home-Made Nut-Ella
Yield: Makes 6 small pancakes, serves 2
Ingredients: nuts and seeds; Coconut Yoghurt, shop-bought or home-made; fresh fruit and berries; fresh mint leaves; 140 g (5 oz / generous 1 cup) Gluten-free Flour Mix; ½ teaspoon baking powder; 250 ml (8 fl oz / 1 cup) Almond Milk or any plant milk, shop-bought or home-made (see recipe); pinch of salt; ½ grated apple; 1–2 ripe bananas, sliced into rounds; 300 g (10½ oz / 2 cups) hazelnuts; ½ vanilla pod (bean), scraped, or ½ teaspoon ground vanilla pod; 1 tablespoon coconut oil, for frying; drizzle of maple syrup; 3–4 tablespoons maple syrup; 250 ml (8 fl oz / 1 cup) coconut oil; 3 tablespoons cacao powder

Preparation info

Makes 6 small pancakes, serves
2

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

One of my all-time favourite breakfasts. The grated apple adds sweetness to the batter and the caramelised bananas make these pancakes irresistible. Perfect for a lazy weekend morning, or you can batch-cook them and keep them, covered, in the fridge so you have breakfast sorted for a few days.

Ingredients

140 g (5 oz / generous 1 cup) Gluten-free Flour Mix

Method

Nut-ella

Start with the nut-ella. Place the hazelnuts in a blender and blitz until fine. Then add the rest of the ingredients and blend to a smooth chocolate paste. Spoon into a clean glass jar or container and set aside.