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Ingredientes
- 2 Large Ripe bananas
- 1.5 cups of plain gluten-free flour
- 1 tsp of vanilla extract
- 1 cup unsweetened milk
- 1/4 tsp of ground cinnamon (optional)
- 1 cup coconut cream
- A pinch of salt
- 1 tbsp of maple syrup
- Olive oil
Direcciones
- Sift the flour into a large bowl with sugar, eggs, 1/2 of coconut cream, butter, vanilla and a pinch of salt.
- Mix them together until smooth and thick.
- For the sauce, place the rest of the cream and unsweetened milk in a pan over medium heat
- Whisk in chocolate until melted, whisk in cocoa until smooth.
- Keep warm over low heat.
- Heat a frying pan and grease with light olive oil. Carefully spoon your mixture onto the centre of the hot pan approximately 1/2cm thick.
- Once the pancake starts to cook, top with slickes of bananas and add a little batter to cover the toppings.
- Using a spatula flip the pancake and continue to cook. It takes around 2-4 minutes on each side before it's ready to serve
- Repeat until all the batter is used up.
- Serve with more bananas on top and drizzle with chocolate syrup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 739g | |
| Calories 1424 | |
| Calories from Fat 481 | 34% |
| Total Fat 56.83g | 71% |
| Saturated Fat 50.56g | 202% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 363mg | 15% |
| Potassium 1321mg | 38% |
| Total Carbs 222.76g | 59% |
| Dietary Fiber 5.5g | 18% |
| Sugars 199.01g | 133% |
| Protein 13.25g | 21% |
