Naturally sweetened, filling, vegan and gluten-free pancakes. Refined with delicious dark chocolate chips, dried fruits and hemp seeds. Perfect for an extended breakfast, brunch or sweet snack in between.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 12Servings
Calories 131kcal
Ingredients
120gBananaextra ripe (outside already brown spots), corresponds to a medium banana
22mlFrying and baking oil or other high-heat vegetable oil
Heat pan to medium heat. Prepare a small key with high-heat oil and a silicone brush.
For the dough provide a bowl, put the banana and mash it with a fork. Add in all ingredients in order, except for the Chocolate Chips. Mix with a whisk until smooth, which should be slightly more liquid than an ordinary cake batter. Alternatively, use a high-powered blender with a dough program to make it.
120 g Banana, 22 ml Frying and baking oil or other high-heat vegetable oil, 22 ml Maple syrup or other sweetener, 2 tbspn Baking powder, 1 Pinch sea salt, ½ tbspn Bourbon vanilla ground or vanilla extract, 250 ml Almond milk or another vegetable milk, 100 g gluten free oat flour, 100 g gluten free flour mix, Some high heat oil for baking
At the very end, fold in the chocolate chips.
35 g dark
Dip the silicone brush into the oil and brush the bottom of the pan. It can also be baked without oil, but then the pancakes will be a little drier. See above my tips for lower oil consumption.
Some high heat oil for baking
Using a soup ladle, skim off a portion of batter and add to pan. Bake for 2-3 minutes on each side until golden brown. Flip with a wooden spatula or flip like a pro pancake. Remove and place on a plate Place
Repeat this step until the batter is completely used up and all the pancakes are nicely stacked on top of each other (this keeps them nice and warm).
Finish with desired toppings and enjoy!
FOR THE ALTERNATIVE with strawberry sauce, place all ingredients in a high-powered blender and blend to a sauce. Season to taste and serve with the pancakes.
Keep remaining pancakes covered in refrigerator for up to 2 days, and heat best in steamer or preheated oven. Keep in the freezer for up to one month.