This is a wonderful easy-to-prepare breakfast for those mornings when you are looking for something delicious and impressive to start your day. Experiment with toppings, but if you make sure there is plenty of fruit it counts as one of your five (or ten) a day!
SERVES 2
1½ ripe bananas
½ tbsp coconut oil, plus extra for frying
½ tsp ground cinnamon
90g plain flour
15g caster sugar
1 tsp baking powder
240ml plant-based milk
30g pecans
50ml maple syrup
20g dark chocolate
Preheat oven to 50°C | Ovenproof plate | Food processor | Frying pan on a medium-high heat.
Put one banana, the coconut oil, cinnamon, flour, sugar, baking powder and plant-based milk into the food processor and whizz to a smooth batter.
Add a little coconut oil to the frying pan and warm it so that it’s reasonably hot, but not smoking.
Pour about 3 tablespoons of the mixture for each pancake you can fit into the pan and fry for about 2 minutes, until bubbles start to appear on the surface of the pancakes.
Flip them over and fry the other sides for another 1–2 minutes.
Remove to the ovenproof plate and put it in the oven to keep warm while you cook the rest of the pancakes.
Slice the ½ banana.
Put the pecans in a mortar and lightly crush with a pestle (or put them in a plastic bag and crush with a rolling pin).
Stack the pancakes on 2 serving plates.
Put the banana slices on top and scatter over the pecans.
Drizzle with lashings of maple syrup and grate over the chocolate.
Love the recipe? Find more like it in the BOSH! cookbooks! Available here.
