Banana Pancake in a panini press,
Yes, you heard it right 🙂
Banana Pancake in a panini press filled with chocolate – that’s the cooler version of this bite.
Listen, this is one of the easiest, most fun recipes there are.
It was born on a Friday morning on which we decided to quickly organize our stuff and go on a picnic,
And I realized I had to make something that only takes a few minutes of work and will allow me to get ready for the picnic while it’s cooking.
A minute after the pancake was ready Michael asked to eat it smeared with chocolate,
And all I could think of is how dirty he will get,
So I invented the pancake filled with chocolate,
So it’ll be tasty and insanely indulgent, and also Michael will barely get dirty 🙂
It’s as perfect as it gets,
Next to our coffee and also for the children,
It’s quick,
It’s indulging,
It’s exciting,
It’s fabulous,
It’s amazing,
It’s soft,
It’s awesome,
And it’s just everything you want to make in the morning.
I’m captured by my love to the vegan version,
The boys prefer the classic version,
How fun it is to have options for everything.
Sometimes I spread store-bought chocolate for the filling,
And sometimes I make a home-made tasty and top-grade chocolate spread in just a few minutes 🙂 Click here to see the recipe.
You don’t always have to fill it, the classic pancake, simple and clean excites me tremendously as well.
In short, choose your version and rock with it,
That’s where the magic lies 🙂
A few tiny minutes of work and your heart will fall in love in an instant,
As simple it is, that’s how indulging and amazing it is ❤
May we all have exciting days, tasty, happy and filled with family 🙂
Banana Pancake in a panini press | image: Essy Roz
Banana Pancake in a panini press
Ingredients
for one big dish suitable for 2-3 tasters
The best version of this crumble is the one containing oat flour 🙂
- 1 ripe and juicy banana
- 1 egg (Size M /L) / for the vegan version 4 tablespoons non-dairy milk
- 3 packed tablespoons oat flour (For alternatives, have a look at “A little extra From Me”)
For the chocolate filling
- 1 tablespoon almond butter (Or any other butter you like)
- 2 teaspoons cocoa powder
- 2 tablespoons maple syrup
How do we make the chocolate filling? Just mix it all together, of course you can also use store-bought chocolate spread 🙂
Preparation
Warm up our panini press on the highest level.
Put the banana in a bowl and squash it with a fork. To the bowl add egg / non-dairy milk and oat flour and mix well.
Put parchment paper in our hot panini press and oil it a little. Pour the mixture on the center of the toaster and place another oiled parchment paper on top of it. Try to really stick the parchment paper to the mixture. Kindly note if your panini press is relatively small, split the mixture into two portions and put only half of the mixture in the panini presseach time.
Close the top plate of the panini press and let the mixture cook for between 2-3 minutes, depending on the power level of your panini press.
After 2-3 minutes check the mixture. Once it’s dry on both sides, move the pancakes to a work surface, split it into two equal halves with a knife and spread the chocolate filling on one of the halves. Place the chocolateless half of the pancake on top of the one with the chocolate and let the pancake cook for a little longer in the panini press until it’s cooked to your liking. How do we know if it’s ready? The more it stays in the panini press the crisper it gets, the quicker it leaves the panini press the more soft and fluffy it is. The choice is definitely up to your personal taste, I love to catch the pancake tanned right in the middle between being too crispy and too soft.
Take the pancake out of the toaster and place on a cutting board, careful it’s super hot. Take out the parchment paper, and let the pancake cool.
Cut into cubes and have fun 🙂
A little extra from me:
- Can be kept in the fridge in a sealed box for up to 3 days. It’s really tasty even when it’s cold straight out of the fridge.
- Of course you can also make the pancake in the oven preheated to 355°F (180°C), in an oven-safe dish. Flatten the mixture and bake for between 5-10 minutes. The toaster version is 100 times tastier 🙂
- On the vegan version I recommend sticking to the recipe and not trying to bake the pancake in the oven, it’s a bit complex.
- I recommend eating it in close proximity to when you make it. If you pre-made it for a work day / picnic, make sure to pack it well so that your pancake doesn’t get dry.
- You can choose not to add chocolate filling and add any other filling you like or not to add one at all 🙂
- Oat flour can be substituted for coconut flour / buckwheat flour / 2 tablespoons of spelt flour (Contains gluten).
- Click here to see how to grind oat flour at home.
- Enjoy, give in, experience, share and most importantly smile 🙂
Banana Pancake in a panini press – stages of preparation | image: Essy Roz
Banana Pancake in a panini press – stages of preparation | image: Essy Roz
Banana Pancake in a panini press | image: Essy Roz
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