Ingredients for Pancakes:
100g rolled oats, ground to create oat flour
1 ripe banana (approx. 90-100g)
90ml Unsweetened Almond Milk (can use Oat Milk too)
1 tbsp Manuka Lab 525+ MGO Honey
1 tbsp Apple Cider Vinegar
1 tsp Vanilla Extract
2 tsp Baking Powder
2 Medjool Dates, finely diced
Ingredients for Nice-cream:
1 ripe banana
1 tbsp Light Tahini
2 Medjool Dates, finely diced
Toppings
10g Cocoa Tahini
10g Dark Chocolate shavings
1 Caramelised Banana
1-2 Medjool Dates (optional)
Method for Nice-Cream:
Chop a ripe banana and freeze overnight. The next day, place the frozen banana and tahini into a blender and blend until smooth and creamy. Stir in the chopped dates until evenly distributed. Transfer to a small airtight container and freeze for 6-8 hours, or overnight, to set.
Method for Pancakes:
Grind 100g of oats in a blender. Add in the banana, almond milk, Manuka Lab Honey, apple cider vinegar, vanilla extract & lastly add in the baking powder. Blend for a minute until all the ingredients are combined. Leave the mixture to thicken for 5 minutes. Finally stir in the chopped dates so they are evenly distributed in the pancake mixture.
Spoon a ladle of mixture (enough to give you 6 pancakes in total) onto a non-stick pan. Cook on a low-medium heat for 2-3 minutes on each side until golden brown.
Method for Caramelised Banana:
While the pancakes cook, slice a banana in half lengthways. Sprinkle a little brown sugar or coconut sugar on the inner flesh and place on a non-stick frying pan, inner-flesh side down. Cook for 2-3 minutes on a medium heat until the flesh has caramelised.
Create a pancake stack and spoon on some cocoa tahini and a scoop of the nice-cream. Top with the caramelized banana and sprinkle over some dark chocolate shavings. Serve with more medjool dates (optional).
