Banana Pancake With Notella

Vegan Chef Day

Banana Pancake

This really is as good as it looks!

  1. 1 cup hazelnuts
  2. 4 tablespoons agave syrup
  3. 4 tablespoons coconut oil
  4. 2 tablespoons water
  5. 2 tablespoons cacao plus 1 tablespoon for dusting
  6. 8 large bananas
  7. 2 cups gluten-free white bread flour
  8. 2 teaspoons baking powder
  9. 1 cup almond milk

  • Preheat the oven to 200c
  • Put the hazelnuts in the oven until the skins have darkened. Not all of them will go dark so just roast them until most of them have darkened
  • Cool the nuts
  • Rub them between your hands to remove most of the skin
  • 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
  • Slice 4 bananas and set aside
  • Blend the other 4 bananas with the flour, baking powder and milk
  • 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

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