Banana Chickpea Pancakes with Carob-Peanut Butter Sauce

Prep Time: 5 minutes

Cooking time: 10-15 minutes

Banana Chickpea Pancakes

Ingredients:

1 1/3 cup Chick Pea Flour

2 bananas Ripe

1 cup water

Keep a little extra to add if the batter thickens

Instructions:

Put all the ingredients in a blender and pulse until mixed

Pour batter to form 3-4 inches round pancakes

Turn when bubble start to form on 1 side

Add some water if the batter starts to thicken

Recipe from the very talented Anja from Cooking with Plants (doubled)

http://www.cookingwithplants.com/recipe/two-ingredient-vegan-pancake-recipe/

Carob-Peanut Butter Sauce

Ingredients:

2 cups water

2 1/2 tbsp. arrowroot (you can use cornstarch)

1/2 cup carob powder

1 tsp. vanilla

1/2 cup maple syrup

pinch salt

4 Tbps of natural Peanut Butter (or to taste)

Instructions:

Add all ingredients except peanut butter to a sauce plan and mix together. Cook over low heat, while stirring, until mixture thickens (about 5-7 minutes). Add the peanut butter at the end and stir.

You can also do the recipe without the peanut butter, and add a tablespoon of peanut butter to a quarter of the recipe.

Inspired by: http://www.livingvegan.org/recipes/details/127/Carob_Sauce.html

Assembling

Stack the pancakes with a pre-cut banana and layer the sauce

Enjoy !!

Amazing Carob Sauce

This carob sauce is great with oatmeal and banana ice cream. Think of it as a mix of chocolate and caramel  

Carob Sauce over Banana Ice Cream

Carob Sauce and Banana over Oatmeal

The health benefits are: -       Lowers Blood Cholesterol Levels -       Natural Antioxidant -       Rich in Calcium -       A Good Source of Selenium Ingredients 2 cups water 2 1/2 tbsp. arrowroot (you can use cornstarch) 1/2 cup carob powder 1 tsp. vanilla 1/2 cup maple syrup pinch salt Instructions

Add all ingredients to a sauce plan and mix together.Cook over low heat, while stirring, until mixture thickens (about 5-7 minutes)

Inspired by: http://www.livingvegan.org/recipes/details/127/Carob_Sauce.html

 

Homemade Nutella Coconut Delight

Good evening ! I came home yesterday after a month trotting around the globe: Vancouver B.C, Whisler B.C and Brisbane, Australia. It was great to connect wtih my boyfriend's family and friends in B.C. From Vancouver, I then headed directly to Australia for work for a period of 3 weeks;  great experience and I met some amazing people.

I'm thankful to be back home and decided to get over my jetlag by keeping busy cooking. My Vitamix and food processor are offically back on duty!!

So, I have been thinking about homemade nutella for quite a while .. and today was the day where the magic happened. I made Nutella with a twist... I added coconut flakes and it turned out delicious! It is surprisingly close to the real thing, but it taste better and is much healthier!

Yield: Approx. 1.5 cups
Ingredients

2 cups raw hazelnuts
1/4 cup maple syrup (or any other sweetener, just check on the conversion)
1/4 cup unsweetened coconut flakes
1/4 cup cocoa powder
1 1/2 tsp pure vanilla extract
1/2 cup unsweetened soy milk (or any other non-dairy milk)
1/8 tsp salt

Directions
1. Pre-heat the oven at 420ºF/215ºC
2. Roast the hazelnut for 6-7 minutes and let them cool
3. Put the hazelnut into a towel and massage to remove the skins
4. Blend hazelnut and coconut in food processor for 3-5 minutes, or until smooth like nut butter
5. Add in all other ingredients and blend for another 2-3 minutes
6. As needed and to taste, add more soy milk.

Serve immediately; store leftovers in refrigerator in air tight container

I decided to only use maple syrup (and not coconut sugar)

The skins peel off very easily.. if not, don't worry about it.
the reason for peeling the skins is to avoid a bitter taste

I served the Nutella on little banana sandwich... amazing!