Recipe of Speedy Banana Pencake with vegan nutella

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, banana pencake with vegan nutella. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Banana Pencake with vegan nutella is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Banana Pencake with vegan nutella is something which I have loved my whole life. They’re nice and they look fantastic.

Ladle in enough batter to make three small pancakes, arrange some banana slices on top and gently push them into the batter. Mash bananas with a fork in a small bowl. Add flax eggs, coconut oil and almond milk; mix well. Put the banana, egg and Nutella into a beaker and whizz with a stick blender until thoroughly mixed (or use whatever blender you have), lifting the blender up and down to get extra air into the mixture.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook banana pencake with vegan nutella using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Banana Pencake with vegan nutella:

1. Prepare 1 cup hazelnuts (blanched)
2. Make ready 4 tbsp agave syrup
3. Prepare 4 tbsp coconut oil
4. Prepare 2 tbsp water
5. Make ready 2 tbsp cocoa powder + 1 tbsp for dusting
6. Prepare 8 large bananas
7. Make ready 2 tsp baking powder
8. Make ready 2 cups white bread flour (gluten free)
9. Prepare 1 cup almond milk

Add two medium sized, very ripe bananas to a blender along with plain flour, cornflour, baking powder, bicarbonate of soda, cinnamon, salt, sunflower oil (or whichever kind of oil you prefer), maple syrup and vinegar and blend until very smooth. Creamy, rich, and entirely vegan and gluten-free. Plus, options for both chocolate and cacao. Mash the banana well in a large bowl.

Instructions to make Banana Pencake with vegan nutella:

1. 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
2. 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
3. Slice 4 bananas and set aside
4. Blend the other 4 bananas with the flour, baking powder and milk.
5. 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
6. 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.
7. Roll the pencake up and dust with some raw cocoa powder….Bon appetite!!

Plus, options for both chocolate and cacao. Mash the banana well in a large bowl. Whisk in the egg, butter (or oil), vanilla and milk until combined. Add in the flour, baking powder and salt; fold through until just combined, Whisk lightly to get rid of any lumps. Heat a nonstick pan or skillet over low-medium heat.

So that is going to wrap this up for this special food banana pencake with vegan nutella recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!