in Dessert Recipes

Stuffed pancakes with banana and chocolate

updated

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Ingredients for 2 servings:

  • 120 g flour
  • 250 ml soy milk (soy drink), natural
  • 2 eggs
  • 1 tbsp sugar
  • 1 pinch of salt
  • 2 tbsp sparkling mineral water
  • 4 tbsp spread (chocolate spread), purely plant-based, e.g., dark chocolate cream
  • 1 banana(s)
  • Oil for baking

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

milk-free, lactose-free

In a bowl, whisk together the flour, soy milk, eggs, sugar, and salt thoroughly to avoid lumps. Let the batter rest for about 30 minutes. Then stir in the mineral water. Heat a little oil in a non-stick pan and fry four thin pancakes one after the other over medium heat until golden brown. Spread the pancakes with the plant-based chocolate spread, arrange the sliced ​​banana on top, and roll up. If you like a lot of banana, use two pancakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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