Thick, fluffy and delicious oatmeal pancakes made with wholesome ingredients like banana and chia seeds, packed with melting chunks of Dark Hazelnut Chocolate and crushed roasted hazelnuts. Top these stacks with coconut yoghurt cream, some candied hazelnuts and fresh banana with a drizzle of syrup. They are naturally vegan, egg-free and gluten-free.
By Nourishing Amy
Chocolate Hazelnut Banana Pancakes
Prep Time: 20 minutes
Serves: 2 (makes 8) People
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Ingredients
180ml plant-based milk + 1 tsp apple cider vinegar
1 ripe banana
125g oats
1 tbsp chia seeds
1 tsp baking powder
½ tsp vanilla essence
45g Dark Hazelnut Chocolate, chopped small
45g roasted hazelnuts, chopped
Oil, for frying
40g roasted hazelnuts
1 tsp olive oil
1 tsp maple syrup
½ tsp cinnamon
Pinch of salt
Coconut yoghurt
Extra Dark Hazelnut Chocolate, chopped
Maple syrup
Method
Step 1
Start by stirring together the plant-based milk and vinegar and leave to one side to curdle
Step 2
Make the batter: into a small blender, add the banana, oats, chia seeds, baking powder, vanilla and milk mix. Blend until smooth. Pour into a bowl and stir in the chopped chocolate and hazelnuts. Leave to one side for 5 minutes
Step 3
Lightly grease a frying pan with oil and once hot, add large tablespoons of batter and shape into rounds. Allow to fry off over a medium-high heat for 2-3 minutes, until golden underneath and flip over to cook on the second side. Be careful that the chocolate doesn’t burn. Repeat to make all 8 pancakes
Step 4
Meanwhile, make the candied nuts: add all of the ingredients to a small saucepan and cook over a medium-high heat for 3-5 minutes, until bubbling and glossy. Remove from the heat and allow to cool
Step 5
To serve: stack the pancakes up and served with some yoghurt, banana slices, candied nuts, more chocolate and a drizzle of syrup
Step 6
Enjoy straight away or keep the pancakes in a sealed container in the fridge for 2-3 days or in the freezer for 1 month and allow to defrost before warming back up
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