Thursday, February 21, 2013

Allergy free choc banana pancake recipe

I was so hungry I couldn't remember to put the toppings on before taking the photo. Banana slices and maple syrup were chosen and they were quite nice too. Enjoy.

  • 3 small bananas, mashed
  • 2 cups Orgran self-raising flour
  • Pinch of salt
  • 1/4 cup cocoa
  • 1 1/2 cups goat’s milk (may need a dash more)
  • 2 tsp Orgran No Egg whisked with 60mls water until thick
  • 60g Nuttlex, melted
  • Extra melted Nuttlex to grease

  • In a large bowl, sift the flour, cocoa and salt over the top and stir to combine.
  • Make a well in the centre.
  • Mash the bananas in a separate bowl.
  • Whisk the banana together with the goat’s milk and No Egg mixture.
  • Add the banana mixture to the flour mixture, whisking constantly until a smooth batter forms.
  • Stir in the melted Nuttlex.
  • If needed add a dash more goat’s milk.
  • Heat a large non-stick frying pan over medium heat.
  • Brush with the extra melted Nuttlex to lightly grease.
  • Pour 1/3-1/2 cup of the batter into the pan to form a pancake.
  • Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath.
  • Turn and cook for a further 1-2 minutes or until golden.
  • Transfer to a plate and cover with a clean tea towel to keep warm.
  • Repeat, adding more Nuttlex to grease the pan when needed.

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