Just stopping in quickly to wish you and yours a very happy and healthy holiday. I have a gift for you too! Simple, delicious, gluten and dairy free cocoa banana pancakes that are perfect for Christmas morning…or any morning :) These pancakes are fluffy and not too sweet, just the way I like them. I added a candied hazelnut topping that you will have to restrain yourself from eating right out of the pan. Hazelnuts were my first choice and give the waffles a nutella banana sandwich vibe but I made them for my sister yesterday with walnuts and they were equally delicious. May your holiday celebrations be full of delicious food, loving company and sobremesa. Cheers!
cocoa banana pancakes with cinnamon candied hazelnuts
for the pancakes
3 bananas (a great way to use overripe bananas)
3/4 cups rolled oats
1/4 cup unsweetened baking cocoa
2 tsp agave, maple, honey or sugar
1 tsp baking powder
1/2 tsp cinnamon
pinch of salt
oil of choice for the pan
for the nuts
1 cup nuts of choice
2 TBS agave, honey or maple
1 tsp cinnamon
1/4 tsp salt
1/4 cup oats
Preheat oven to 375.
Put all pancake ingredients in the blender and blend until smooth.
Put nuts in a bowl. In a separate bowl, whisk together agave (honey or maple), cinnamon and salt. Pour agave (honey or maple) mixture over nuts and mix so all nuts are covered. Place them in a baking dish and bake for 10 minutes. Remove after 10 minutes and sprinkle oats over nuts and mix so the oats stick to the nuts. Bake for 5 more minutes.
While nuts are baking, spoon dollops of pancake battered into an oiled skillet. Depending on you preferred pancake size they should take approximately 3 minutes on the first side and 2 minutes on the reverse side.
Serve pancakes with nuts on top and drizzle with agave, honey or maple. Enjoy!