Nutrition Facts
4 servings
4
Recipe for Garden Pancakes
A pancake recipe. Photo credit: Aurélie Jeannette.
Ingredients
2 Well-ripened organic bananas
250 Semi-whole wheat flour
50 Plant-based milk (rice, soy, almond) or cow's milk
1 Baking powder
Coconut oil
Hazelnut chocolate spread
2 Sweet honey
Directions
1
In a blender, blend the bananas, then pour in the milk. Add the flour and baking powder, and mix the ingredients together.
2
Melt some coconut oil in a pan, and when it's hot, ladle the batter to form several well-spaced pancakes.
3
Wait for small bubbles to form before flipping the pancakes and continue cooking for 1 to 2 minutes on the other side.
4
To finish, enjoy warm or at room temperature, accompanied by chocolate hazelnut spread or sweet honey.
Ingredients
Ingredients
2 Well-ripened organic bananas
250 Semi-whole wheat flour
50 Plant-based milk (rice, soy, almond) or cow's milk
1 Baking powder
Coconut oil
Hazelnut chocolate spread
2 Sweet honey
Directions
Directions
1
In a blender, blend the bananas, then pour in the milk. Add the flour and baking powder, and mix the ingredients together.
2
Melt some coconut oil in a pan, and when it's hot, ladle the batter to form several well-spaced pancakes.
3
Wait for small bubbles to form before flipping the pancakes and continue cooking for 1 to 2 minutes on the other side.
4
To finish, enjoy warm or at room temperature, accompanied by chocolate hazelnut spread or sweet honey.
Notes
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