Banana Pencake with vegan nutella

Name: Banana Pencake with vegan nutella
Total time: 3000 s
Yield: 4 people
Cuisine: British
Ingredients: 1 cup hazelnuts (blanched); 4 tbsp agave syrup; 4 tbsp coconut oil; 2 tbsp water; 2 tbsp cocoa powder + 1 tbsp for dusting; 8 large bananas; 2 tsp baking powder; 2 cups white bread flour (gluten free); 1 cup almond milk

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

A delicious breakfast treat...IT IS AS GOOD AS IT LOOKS

#mycookbook

A delicious breakfast treat...IT IS AS GOOD AS IT LOOKS

#mycookbook

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

A delicious breakfast treat...IT IS AS GOOD AS IT LOOKS

#mycookbook

A delicious breakfast treat...IT IS AS GOOD AS IT LOOKS

Saved

Ingredients

50 minutes

4 people

1 cuphazelnuts (blanched)
4 tbspagave syrup
4 tbspcoconut oil
2 tbspwater
2 tbspcocoa powder + 1 tbsp for dusting
8large bananas
2 tspbaking powder
2 cupswhite bread flour (gluten free)
1 cupalmond milk

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Steps

50 minutes

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!!