These Gluten Free Banana Pancakes are topped with a Pure Organic Chocolate and Hazelnut Sauce - believe it or not, they actually make a very healthy pudding. Great for an American Style Breakfast too, all of the ingredients are pure and unadulterated, incorporating Superfoods for an extra nutritional boost. So what are you waiting for? Get flipping!
Equipment
- Sauce Pan
- Frying Pan
- Bowl
- Whisk
Ingredients
For the pancake
- 2 Organic Eggs
- 1/2 tsp Bicarbonate of Soda
- 100ml of Unsweetened Almond Milk (add a little more milk if you prefer a thinner pancake)
For the chocolate hazelnut sauce
- 2 tbsp of Maple syrup or Agave Syrup
- 5 tbsp of Unsweetened Almond Milk (add a little more if you prefer a runnier sauce)
- Good pinch of Himalayan salt (or rock salt)
Method
- On a low heat melt the maple or agave syrup, salt, hazelnut butter and cacao, until you get a smooth sauce. Set aside to re-heat later.
- In a bowl whisk the eggs and add into the buckwheat flour, banana powder and baking powder.
- Add the Almond milk to the egg mixture and whisk until smooth.
- In a pan melt a little coconut oil on a medium heat.
- Add a ladle of the batter and cook on both sides until golden....(Try out your flipping skills)
- Re-heat the chocolate sauce over a very gentle heat and drizzle over the pancakes.
- Finally sprinkle with chopped hazelnuts.
Print
Notes
Fresh fruit can be added to the pancakes, try slicing fresh Banana and Strawberries and smothering with the Chocolate and Hazelnut sauce. This batter adapts very well to larger pancakes that can be rolled, or small cup sized pancakes that can be stacked. French or American stylee?
Click to enlarge
