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These banana pancakes are gluten-free, dairy-free and free from refined sugar – to make vegan, substitute the 2 eggs for a vegan egg alternative (available from Ocado). Serve with the rich, vegan chocolate sauce here and top with sliced bananas and a scattering of seeds.
Prep time: 10 minutes | Cooking time: 12 minutes
MAKES
Four
INGREDIENTS
For the batter
- 1 banana, peeled
- 2 eggs (or vegan egg alternative)
- 1 tbsp honey or maple syrup
- 2 tbsp self-raising gluten-free flour
- Oil, for cooking
For the chocolate sauce
- 1 tbsp honey or maple syrup
- 1 tbsp coconut oil
- 1 tbsp cacao powder
Topping suggestions
- sliced banana, seeds, and an extra drizzle of honey
METHOD
- Mash the banana in a large mixing bowl. Add the eggs and honey and combine well with a fork. Mix in the flour. Leave the batter to rest for 5 minutes.
- To make the chocolate sauce, place the honey and coconut oil in a pan over a low heat. Once the coconut oil has melted add the cacao powder and whisk to create a silky sauce.
- Heat a little oil in a non-stick frying pan, fill a ladle with the pancake batter and spoon into the pan. If your pan is large enough you can cook more than one pancake at a time. Cook on each side until golden then transfer to a warm place.
- Serve the pancakes with the chocolate sauce, banana and seeds. An extra drizzle of honey is optional but highly recommended!
Recipe from detoxkitchen.co.uk
READ MORE: The best gluten-free pancake recipes
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