In all honestly, I came by this recipe entirely by mistake.
One morning, in a huge rush, I whipped up some banana cinnamon pancakes and got the measurements completely wrong. Not wanting to waste the mixture, I lined a tray, chucked the mix into the oven and waited to see what the result would be. Lets just say this mixture does not make great pancakes, but as a breakfast slice, its a winner!
This slice is packed with fibre, has no oil and contains low GI sugars making it a great breakfast option. Or, in the winter I heat up a slice with some icecream for dessert. It also tastes wonderful with fresh banana or berries and a little dollop of coconut yogurt.
It keeps well in the fridge for up to a week.
Please let me know what you think, I’d love your feedback!
Ingredients
Wet
1 tsp vanilla essence
3 ripe bananas
1 ½ cup soy milk (almond or oat milk will also work)
1 ½ tsp apple cider vinegar
3 tbsp of maple syrup
Dry
1 cup of organic oats, blended until fine
1 ½ cups of coconut flour
½ cup dedicated coconut
2 tsp of cinnamon
1 ½ cups crushed walnuts ( ½ cup for topping)
1 fresh, unmashed banana (for topping)
1 tbsp of coconut sugar (for topping)
Recipe
To begin, line a 20cm by 20cm baking dish and set your oven to a moderate temperature.
Mash two bananas in a medium sized bowl. Then add all other wet ingredients to the mashed banana and mix well.
Using a food processor, process the oats until very fine.
In the same food processor, add in the remaining dry ingredients, including one cup of crushed walnuts and the banana mixture and blend for a few seconds. Be careful not to over process, this may cause the batter to become stiff and clumpy.
Pour the batter into the baking tray and spread out evenly.
To finish, slice the remaining banana into thin rounds and scatter evenly across the slice. Sprinkle the remaining crushed walnuts and the coconut sugar evenly over the top of the banana topping.
Bake in the oven for 20 minutes or until nice and golden on the top. Removed from heat, cool for another 20 minutes and serve warm or cold for breakfast the next day.
Enjoy!
Note: this recipe keeps for up to one week in the fridge.
