Serves 2-3
Who ever said pancakes were just for lazy Sunday mornings? With this simple recipe you can whip up a fluffy, chocolatey pancake stack any day of the week.
Ingredients
80g mashed banana
2 tbsp chickpea flour mixed with 2 tbsp water
130g gluten-free flour
1 scoop (36g) Chocolate Vega® Essentials
250ml almond drink
1 tsp baking powder
½ tsp bicarbonate of soda
Sunflower oil
Serve with sliced banana and date syrup
Method
In a mixing bowl whisk together the flour, bicarbonate of soda, baking powder and Chocolate Vega® Essentials.
Whisk the milk into the chickpea flour mixture, then gradually whisk this into the dry ingredients until you have a smooth batter.
Heat a little oil in a non-stick frying pan over a medium heat. When the oil is hot, add a ladle full of the batter to the frying pan. Wait until bubbles begin to appear in the surface of the pancake, then turn and cook until both sides are golden.
Repeat until all the mixture has been used.
Serve with sliced banana and date syrup.
