Easy
30 mins.
2 persons
One ripe banana, peeled and chopped
One cup cashew or coconut milk
1 tbsp maple syrup or coconut sugar
1 tbsp melted coconut oil
2 tsp vanilla extract
1 cup spelt flour (can sub for quinoa flour or buckwheat for gluten-free)
2 heaped tbsp Iswari Vegan protein
1 tbsp coconut flour
2.5 tsp baking powder
Handful dark chocolate chips
1 - Place the banana, milk, maple syrup and oil into a blender and blitz smooth. Add in remaining ingredients (setting the chocolate chips aside) and blend again until combined. Allow to stand for 15 minutes.
2 - Heat some oil into a pan until melted and very hot. Spoon around 2 tbsp of pancake mixture into the pan and heat for one to two minutes (there will be bubbles on top when they're ready to flip), then turn. Scatter over a few chocolate chips, then heat for a further minute, or until cooked through and fluffy.
3 - Repeat with the remaining mixture, wrapping cooked pancakes in kitchen roll to keep them warm.
4 - Once all pancakes are cooked, serve with your choice of toppings.
By: Samantha Hadadi
Instagram: @samanthahadadi
