gebacken Paleo Süßes vegetarisch zum Frühstück

der Bananenpancake

12/05/2015
Bananen Pancake

Für 4 Personen
Zubereitungsdauer:
30 Minuten

banana-and-pancake

 

Zutaten:

  • 4 Eier
  • 3 reife Bananen
  • 70 g Kokosnussmehl/Weizenmehl/Tapiocamehl
  • 125 ml Mandelmilch/Milch
  • 2 EL getrocknete Bananen-flocken (optional)
  • 1 TL Zimt
  • 1 TL Backpulver
  • 2 EL geriebene Haselnüsse/Mandeln
  • Früchte zum garnieren
  • Ahornsirup

IMG_5432

Zubereitung:

  1. Das Backrohr auf 150 Grad vorheizen.
  2. Die Bananen in grobe Stücke schneiden und in einer Rührschüssel mit einem Stabmixer pürrieren.
  3. Nun langsam und nacheinander die Eier, das Mehl, die Milch, die Bananenflocken, den Zimt, das Backpulver und die geriebenen Nüsse hinzufügen und weiter mixen/pürrieren bis ein sämiger Teig entsteht.
  4. Eine Backform mit etwas Kokosnussöl einfetten und dann den Teig einfüllen.
  5. Den Pancake etwa 15–20 Minuten backen. Mit einem Messer kann man wunderbar prüfen, ob der Pancake fertig ist. Einfach einen kleinen Einschnitt machen – kommt das Messer sauber wieder raus, ist der Pancake fertig.
  6. Mit frischen Früchten garnieren und großzügig mit Ahornsirup beträufeln; warm servieren.

IMG_5411


Serves: 4
Preparation time: 30 min

Like most Europeans, I know pancakes from American movies. Even though I always wondered what pancakes would taste like, I never had them until I moved to the US. So when I arrived in the US, I had my first pancakes. On my first morning. Two servings.

Throughout that one year I spent in the US I had waaaaay too many pancakes and was glad to return to Austrian breakfast, only to find out that meanwhile pancakes had become very popular here too. In Vienna you can now have them at every hip & trendy restaurant.

Since I am also kind of hip and trendy, I am basically forced to post my own pancakes-recipe here :)

I use coconut flour in this one, which you can, of course, replace by basic wheat flour or any other kind of flour. Also, I bake my pancake in the oven but again you, of course, can prepare it the conventional way and fry it in a pan.

Ingredients:

  • 4 eggs
  • 3 ripe bananas
  • 1/2 cup of coconut flour or wheat flour or tapioca flour or whatever flour you prefer
  • 1/2 cup of almond milk/milk
  • 2 tbsp  of dried banana flakes (optional)
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 2 tbsp of ground almonds/hazelnuts
  • fruits to garnish (I used one banana)
  • maple syrup
  • coconut oil or butter to fry

Preparation:

  1. Preheat the oven to 300°F.
  2. You roughly cut the bananas and put them in a mixing bowl where you work them through a handheld food processor.
  3. Now you gradually add the eggs, the flour, the milk, the banana flakes, the ground cinnamon, the baking powder and the ground nuts while still blending the whole thing until you get smooth dough.
  4. Add a little bit of coconut oil to an ovenproof casserole dish and then fill it with your pancake dough.
  5. Bake the whole thing for about 15–20 minutes. Check by cutting it with a knife – if the knife comes out clean your pancake is all done.
  6. Garnish with fruits and generously drizzle with maple syrup; then serve while still hot.

 

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