Ingredients

• 120g plain flour
• 1 tsp Baking powder
• 1 tbsp (10g) Naturya Banana Baobab SuperProtein
• 1 tbsp lemon juice or apple cider vinegar
• 200 ml plant-based milk
• 1 tsp vanilla extract
• 1 medium banana
• 1 tbsp (13.7g) Naturya coconut oil for cooking
• 45g Naturya Cacao & Hazelnut Crunchy Spread

Method

•    Mix plant-based milk, lemon juice and vanilla extract, and set the mixture aside for 5 minutes.

•    Whisk the flour, baking powder, Banana Baobab SuperProtein in a bowl using a balloon whisk until mixed. 

•    Mash the banana and add in the milk mixture. Combine the wet ingredients and dry ingredients together and mix well until you get a smooth, thick batter.

•    Add a little of the coconut oil in a non-stick frying pan over a medium-low heat, and add 2 TBSP of the batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.

•    Take six of the pancakes and use cookie cutters to cut the shape in the middle. Spread Cacao & Hazelnut spread on the other 6 pancakes. Place a cut pancake on top of a spread-lathered whole pancake and repeat the process.