Banana bread pancakes with chocolate chunks

Name: Banana bread pancakes with chocolate chunks
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 80 g gluten-free wholegrain rolled oats; 1 tsp vanilla paste; 70 g ground almonds; 50 g rice flour; ½ tsp baking powder; 2 tbsp maple syrup; 1 fresh eggs; 2 dl almond drink; 3 bananas; coconut oil; 1 tsp lemon juice; ½ tsp cinnamon; 1 pinch salt; 60 g dark chocolate

breakfast desserts

Total: 20 min. | Active: 20 min.

vegetarian, lactose-free, gluten-free

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Instead of traditional pancakes, why not try this banana bread version for your next weekend brunch. They contain all the flavours of banana bread, as well as melted chocolate chunks, but come in the form of pancakes and can be whipped up in a flash. They are both delicious and healthy, and will add a unique twist to your brunch table!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 10 pieces

Batter
2	bananas, cut into pieces
1	fresh egg
2 dl	almond drink
2 tbsp	maple syrup
1 tsp	vanilla paste
1 tsp	lemon juice
80 g	gluten-free wholegrain rolled oats
70 g	ground almonds
50 g	rice flour
½ tsp	cinnamon
½ tsp	baking powder
1 pinch	salt
60 g	dark chocolate, coarsely chopped

To cook the pancakes
	coconut oil for baking
1	banana, in slices

How it's done

Batter

Puree the bananas with the egg in a bowl. Add the almond milk, maple syrup, vanilla paste and lemon juice, mix together. Mix the rolled oats with all the other ingredients up to and including the chocolate, mix in.

To cook the pancakes

Heat the coconut oil in a non-stick frying pan. Reduce the heat. Add as much batter as it takes to make pancakes of approx. 10 cm in diameter, place approx. 3 slices of banana on top of each pancake. Once the undersides are cooked they will no longer stick to the pan. Toss the pancakes, finish cooking and then keep warm. Repeat these steps with the remainder of the batter.

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