Here’s some plant-fuelled pancakes for you and your microbes to enjoy. The way the bananas are caramelised makes a mouth-watering syrup — no added sugars needed!
4 .75 Plant Points
Ingredients
Homemade nutella:
- 2 cups hazelnuts, roasted
- 2 tbsp extra virgin olive oil
- 100g dark chocolate (or choc of choice)
- 1 tsp vanilla extract
- pinch of sea salt
Caramelised bananas:
- 1/4 cup dates, chopped, pitted and soaked (or 2tbs of sweetener of choice)
- 2 bananas
- 1/4 cup warm water
- 1 tbsp extra virgin olive oil
Pancakes:
- 1/2 cup yoghurt (we used Bio&Me kefir live yoghurt vanilla)
- 1 ripe banana
- 1 cup buckwheat flour (or wholemeal flour)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 egg
- ½ cup milk of choice
- 2 tbsp olive oil (for frying)
Method
- Make the homemade nutella by adding the roasted hazelnuts and oil to a high speed blender and blending for 10-15 minutes until smooth.
- Next add melted dark chocolate, vanilla extract, salt and whizz again. Add more oil or some water for your desired consistency.
- For the caramelised bananas, heat the oil in a frying pan over a medium/high heat. Mash the dates with the water to create a puree, then add the date puree to a pan and cook until it becomes nice and sticky.
- Add in the bananas and coat in the mixture, cooking for 2-3 mins, set aside and keep warm once they're nicely caramelised.
- For the pancakes, heat half the oil in a large frying pan over medium heat while you prepare the batter.
- Add all of the pancake ingredients to a high speed blender and blend until smooth.
- Ladle the pancake batter in equal measures into the frying pan, cooking for 2–3 mins each side or until golden. Set aside and repeat with the remaining batter and oil.
- Stack your pancakes and top with your date caramelised banana and homemade nutella.
Store your leftover homemade nutella in the fridge for 2-5 days. Tastes great on toast with chopped bananas too!
If you want some more breakfast inspiration with a plant point bonus, you might also want to check out these chia puddings and these fibre-filled breakfast wraps.
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