Banana Pencake with vegan nutella. We prefer cooking the pancakes on a seasoned cast-iron pan very lightly coated with oil (see cast-iron tips in our Instagram Story Highlights!). Mash the banana in a mixing bowl. Stir in the sugar, salt and oil.
The batter should be a thick, droppable consistency.
Put all ingredients in a blender.
Heat a non-stick pan to medium heat.
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, banana pencake with vegan nutella. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Banana Pencake with vegan nutella is one of the most favored of recent trending meals on earth. It's simple, it's fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Banana Pencake with vegan nutella is something which I have loved my whole life.
We prefer cooking the pancakes on a seasoned cast-iron pan very lightly coated with oil (see cast-iron tips in our Instagram Story Highlights!). Mash the banana in a mixing bowl. Stir in the sugar, salt and oil.
To begin with this particular recipe, we have to prepare a few ingredients. You can have banana pencake with vegan nutella using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Banana Pencake with vegan nutella:
- {Make ready 1 cup of hazelnuts (blanched).
- {Take 4 tbsp of agave syrup.
- {Get 4 tbsp of coconut oil.
- {Make ready 2 tbsp of water.
- {Make ready 2 tbsp of cocoa powder + 1 tbsp for dusting.
- {Prepare 8 of large bananas.
- {Get 2 tsp of baking powder.
- {Take 2 cups of white bread flour (gluten free).
- {Prepare 1 cup of almond milk.
Repeat with the rest of the batter. Vegan banana pancakes powered by peas. Fluffy vegan banana pancakes - these American style vegan pancakes are easy to make, super fluffy and perfect for breakfast or brunch. I always, always seem to have several browning bananas in the fruit bowl.
Steps to make Banana Pencake with vegan nutella:
- 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!!.
Spread a tablespoon of Nutella on a baking sheet and top with a banana slice. In a bowl, mix flour, baking powder, egg, milk, sugar and salt. Stir until combined, then stir in melted butter. Add some oil to a pan over medium heat. Pour in a small ladle of batter.
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