By Nourishing Amy

Chocolate Hazelnut Banana Pancakes

timerPrep Time: 20 minutes

groupsServes: 2 (makes 8) People

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.

Ingredients

For the Pancakes

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

For the Candied Hazelnuts

40g roasted hazelnuts

1 tsp olive oil

1 tsp maple syrup

½ tsp cinnamon

Pinch of salt

To Serve

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

Made using Divine Dark Chocolate with Hazelnut Truffle

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