Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, banana pencake with vegan nutella. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Banana Pencake with vegan nutella is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Banana Pencake with vegan nutella is something that I have loved my entire life.
To begin with this recipe, we have to first 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:
- Make ready 1 cup hazelnuts (blanched)
- Take 4 tbsp agave syrup
- Take 4 tbsp coconut oil
- Take 2 tbsp water
- Take 2 tbsp cocoa powder + 1 tbsp for dusting
- Make ready 8 large bananas
- Take 2 tsp baking powder
- Get 2 cups white bread flour (gluten free)
- Get 1 cup almond milk
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!!
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