Gluten Free Banana Pancakes Recipe

Gluten Free Banana Pancakes Recipe
2
Gluten Free, Vegetarian
STORAGE
Banana Pancakes and Chocolate and Hazelnut sauce can be pre-made and stored in the fridge for 24 hrs prior to reheating

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!


Ingredients
Equipment
  • Sauce Pan
  • Frying Pan
  • Bowl
  • Whisk
Method

Print

  1. 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.
  2. In a bowl whisk the eggs and add into the buckwheat flour, banana powder and baking powder.
  3. Add the Almond milk to the egg mixture and whisk until smooth.
  4. In a pan melt a little coconut oil on a medium heat.
  5. Add a ladle of the batter and cook on both sides until golden....(Try out your flipping skills)
  6. Re-heat the chocolate sauce over a very gentle heat and drizzle over the pancakes.
  7. Finally sprinkle with chopped hazelnuts.

 

 

Banana Pancakes with Chocolate and Hazelnut Sauce recipe stage 1 Banana Pancakes with Chocolate and Hazelnut Sauce recipe stage 2 Banana Pancakes with Chocolate and Hazelnut Sauce recipe stage 3 Balanced being moto

Click to enlarge

Variations

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?

24 February 2015 - 3:08pm

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