Recipe: Delicious Banana Pencake with vegan nutella
Banana Pencake with vegan nutella.
You can have Banana Pencake with vegan nutella using 9 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Banana Pencake with vegan nutella
- Prepare 1 cup of hazelnuts (blanched).
- Prepare 4 tbsp of agave syrup.
- It's 4 tbsp of coconut oil.
- Prepare 2 tbsp of water.
- It's 2 tbsp of cocoa powder + 1 tbsp for dusting.
- It's 8 of large bananas.
- It's 2 tsp of baking powder.
- Prepare 2 cups of white bread flour (gluten free).
- You need 1 cup of almond milk.
Banana Pencake with vegan nutella instructions
- Preheat the oven to 200C° Put the hazelnuts in the oven until they have darkened. Not all of them will go dark, so just roast them until most of them have darkened.
- Grind the nuts using the chopper attachment of a hand blender or a good blender. Add the syrup, oil and water and blend until it is a smooth paste. Add the cacao and blend again.
- Slice 4 bananas and set aside.
- Blend the other 4 bananas with the flour, baking powder and milk..
- Warm up a non-stick pan on a high heat. Pour 1/8 pancake batter into the centre of the pan Flip (carefully) once it is cooked on the bottom.
- Put the sliced bananas into a smaller mixing bowl, add the vegan nutella, stir nicely without breaking the banana slices down. Spoon the banana-nutella onto the pencake..
- Roll the pencake up and dust with some raw cocoa powder....Bon appetite!!.
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