Play around with this gluten-free, vegan Chocolate-Banana Pancakes recipe and make different shapes. We went with the iconic reindeer for testing.
Servings : 8 regular, 4 inch pancakes
Ingredients
- 1 1/4 cup oats
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 2 Tbsp vegan egg replacement such as The Neat Egg™
- 2 banana
- 1 cup unsweetened almond milk
- 2 Tbsp pure maple syrup
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Instructions
- Grind oats in a blender until it becomes a fine powder.
- Mix ground oats, cocoa powder, baking soda, baking powder, salt, and egg replacement in a large bowl. Set aside.
- Using a blender or food processor, pureé bananas, milk, and syrup until smooth. Add banana mixture to dry mixture and stir well.
- Heat griddle or skillet over med-high heat until hot. Spray with cooking spray or grease with coconut oil.
- Add about 1/3 cup batter to hot pan. Let cook 2-3 minutes or until edges appear dry. Flip carefully. Let cook 2-3 minutes longer or until cooked through. Repeat with remaining batter.
Notes
For reindeer shape, add 1 1/2 cups batter to a squeeze bottle or piping bag fitted with an open tip. Squeeze or pipe eyes first (so they will be darker than the rest of the pancake). Then make an hourglass-type shape (like a figure eight that doesn't cross in the center). Then fill in the face. Add antlers. Don't worry if you don't use all the batter in your squeeze bottle with every pancake. Turn VERY carefully; the antlers will be fragile. (Might need two spatulas.)
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