Sugar free – Gluten free – Lactose free – Vegetarian
Cocoa, banana and coconut pancakes with kefir yoghurt and mandarins
4
1
20 min
INGREDIENTS
- 150 g rice flour
- 1 teaspoon baking powder
- 2 tablespoons grated coconut
- 2 tablespoons unsweetened 70% cocoa powder
- 2 eggs
- 2 ripe bananas
- 120 ml coconut, almond or oat milk
- 1 tablespoon agave syrup
- 3 tablespoons E.V. olive oil
To serve with our pancakes:
- 250 g kefir yoghurt
- 3 or 4 peeled mandarins in wedges
- Finely grated or chopped walnuts
- Mint leaves
ELABORATION
In a bowl, mix the rice flour, baking powder, grated coconut and cocoa powder.
In another bowl, add the peeled bananas and mash them with a fork until you have a smooth puree. Add the eggs, plant-based milk and agave syrup. Mix well.
Add the wet mixture to the dry mixture and combine until you have a homogeneous dough. If it is too thick, you can add a little more plant-based milk.
In a hot non-stick pan with a drizzle of olive oil, add a ladle of the dough and let it spread. Brown for a few minutes, and when you see that the surface begins to set, flip with a spatula and brown for a few more minutes on the other side. Set aside.
Repeat until the pancakes are done.
Serve your pancakes and add some whipped kefir yoghurt on top. Finish with a sprinkling of grated walnuts, some mandarin wedges, and mint leaves.
BROCCOLI AND SALMON QUICHE
Breakfast
