This week, Laura's flapping some jacks. Seriously, she's making pancakes. And they're delicious.
Banana Pancake Stack with Nutella
4 flax eggs (1 flax egg = 1 tablespoon ground flax to 3 tablespoons water)
2 ripe bananas
1/4 cup coconut oil
1/2 cup almond milk
1 1/2 cups oat flour (any gluten-free flour will work)
1 teaspoon ground cinnamon
1 teaspoon baking soda
Pinch of salt
To make flax eggs, add water to the flax seed, stir and let sit for 15 minutes.
Mash bananas with a fork in a small bowl.
Add flax eggs, coconut oil and almond milk; mix well.
In another bowl, whisk all the dry ingredients together. Fold in wet ingredients, using a spatula, and mix until well incorporated.
Preheat a cast-iron skillet and spray with coconut oil.
Once skillet is at medium-high heat, using a ladle, add batter to the skillet. Flip when underside is ready.
Stack cooked pancakes with a layer of Nutella in between each cake. Eat and enjoy!
1 cup hazelnuts, soaked overnight
1/2 cup coconut oil
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 tablespoons almond milk
Drain hazelnuts and place in high-speed blender or a food processor, add coconut oil.
Blend until smooth, smooshing down the sides as needed (may take up to 10 minutes! or more!) until the hazelnuts become a smooth consistency.
Add maple syrup and vanilla, blend again
Add cocoa powder and almond milk and blend until smooth.