Sweet Hazelnut and Chocolate Vegan Pancakes
Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Quantity: approx 10 pancakes
Ingredients
- 2 small ripe bananas
- 1 cup (160g) plain flour (or sub with rolled oats for gluten free pancakes)
- 1 cup (230ml) unsweetened almond milk
- 1/4 cup (45g) golden caster or coconut sugar
- 1 tsp baking powder
- 25 drops Food Flavours Sweet Hazelnut and Chocolate Flavouring
- Blender – I used a Nutribullet RX
Optional topping:
- 1/3 cup (50g) toasted hazelnuts – skins removed
- Drizzle of maple syrup
Instructions
- For the pancakes put all the ingredients into a blender cup and whizz until thick and smooth
- Pour a little drizzle of oil in to a large non-stick frying pan over a low - medium heat. Pour or spoon in some of the mixture. I make 3-4 at a time. You can make the pancakes any size you want, just remember you have to flip them so leave some room in the pan!
- It's quite a thin mixture so it'll naturally spread
- Cook for a minute or so until large bubbles have formed on the uncooked side
- Using a large fish slice or palette knife carefully flip the pancakes and cook on the other side for a minute or so
- Stack the pancakes on a warmed plate and top with a some toasted hazelnuts and a drizzle of maple syrup
Recipe by The Cook & Him at https://thecookandhim.com/recipes/sweet-hazelnut-and-chocolate-vegan-pancakes/