Banana bread aux trois chocolats

Ingredients

3 bananes
150g de farine
50g de poudre d’amandes
80g de cassonnade
50g d’huile de tournesol
100mL de boisson végétale Alpro à l’amande
Un sachet de pépites de trois chocolats (noir, au lait et blanc) ou 100g de chocolat coupé en petits morceaux
Un sachet de levure chimique
Une pincée de fleur de sel
2 cuillères à café de vanille en poudre
Une cuillère à café de cannelle

Preparation

Dans un grand bol, verse la farine de riz complet et la farine de sarrasin
Ajoutes-y ensuite la fleur de Maïs et une cuillère de psyllium blond en poudre
Verse dans le bol la boisson Alpro Noisette et mélange le tout jusqu’à obtenir une consistance fluide et uniforme. N’hésite pas à y ajouter plus de boisson Alpro Noisette si la texture te semble toujours trop épaisse.
Ajoute ensuite le zeste de citron et mélange à nouveau la préparation, puis laisse-la reposer minimum 30 mn au frigo.

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1 banana
1 tsp vanilla extract
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16g baking powder
1/2 tsp bicarb
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To serve:
Fresh fruit and (optional) agave syrup

1. Start with the pancake batter. Mash the banana in a bowl. Whisk in the Alpro Oat Drink No Sugars, vanilla extract and salt.
2. Sift the self raising flour, baking powder and bicarb into a separate, big bowl and tumble together. Pour the wet mixture over the dry stuff and whisk again until you have a lovely smooth batter.
4. Set it aside and let it stand for 20 minutes. Then gently stir in the blueberries – you don’t want blueberry mush!
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6. Stack them up with the fresh fruit and a drizzle of agave syrup, if you like. Then watch them fly off the plate like hot... pancakes!
lactose free, veggie, vegan
/fluffy-blueberry-pancakes
(Recipe type: DESSERT/BREAKFAST (Time: 40 min) (servings: +/- 12-13 small pancakes) (season: all seasons)
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For a different take, try raspberry instead of blueberry
Use gluten free flour
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