Gluten free, sugar free and vegan black pancakes.
Serves: 2 to 3
20g Corn Flour
30g Rice Flour
1.5 Tablespoon Cocoa Powder (100% Cocoa)
1/2 teaspoon Bicarbonate Soda
A pinch of sea salt
50g Ripe Banana, mashed
2 teaspoons Carwari Organic Extra Virgin Sesame Oil
3 teaspoons Carwari Agave Nectar Dark
2 teaspoons Coconut Oil, melted
175ml Soy Milk (or other plants based milk)
1/2 teaspoon Vanilla extract
Carwari Organic Extra Virgin Sesame Oil for grease a frying pan
Sliced banana and Carwari Organic Agave Nectar Dark for topping
1. Shift the dry ingredients into a mixing bowl. Whisk wet ingredients tougher in a jug. Pour the wet ingredients into the dry ingredients and whisk until just combined.
2. Heart a large non-stick frying pan over medium heat. Grease the pan with sesame oil. Wipe excess oil with kitchen paper. Pour the batter per into the pan (A heap of tablespoon per pancake) and spread it out evenly. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes. Flip the pancakes and cook further 1 to 2 minutes. Repeat the process with the resining batter.
3. Serve the pancakes with sliced banana and agave nectar.