Pancakes are an American dessert that has now caught on here too. In practice, these are pancakes cooked in a pan, thin or more plump, and served with syrups and fresh fruit for breakfast. They lend themselves to many garnishes and even the ingredients with which the batter is made can be very different.
These for example are vegan, lactose-free, gluten-free and sugar-free. The banana sweetens and compensates for the absence of eggs which in the original version are one of the main ingredients.
Ingredients for 6 pancakes:
- 3 tablespoons of coconut flour
- 1 large mashed banana
- 2 teaspoons of sugar-free cocoa powder
- 1 teaspoon vanilla paste or 1 pod
- 2 tablespoons of coconut oil
- A pinch of salt
- Vegan egg substitute for 4 large*
(if you have it otherwise usual ground flax seeds and warm water, in this case 4 tablespoons and then 12 of water and leave to rest for half an hour before using them)
Garnish as desired with sliced bananas or sweet syrup or vegan cream/butter
Method:
- Put all the ingredients except the coconut oil in a bowl and blend them with an immersion blender.
- Melt the coconut oil briefly over low heat or in the microwave.
- Heat the pancake pan over medium heat and grease it with kitchen paper pounded in the coconut oil.
- When the oil is hot take 1/6 of the batter and put it to cook about 1 minute on the first side and 30 seconds on the second, repeat for all 6 pancakes (they must be solid but not completely cooked)
- Grease the pan again as you did before and put all the pancakes back in the pan and finish cooking them briefly on both sides.
- Serve them hot with a topping of sliced bananas and syrup or whatever you prefer!
Each pancake:
125Kcal | 6.5g Fat | 3.6g Carbohydrates | 2.8g Protein
