Batter:
1 ripe banana mashed
1 Tbsp Bay Rd Peanut Butter - I used Smooth
1 cup chickpea flour
1 tsp baking Powder
1 cup Holy Cow Milk
1 Tbsp agave syrup
Pinch of sea salt
1 tsp vanilla extract
Coconut oil for cooking
Peanut Sauce:
2 Tbsp Bay Rd Peanut Butter
1 Tbsp agave syrup
Milk till required consistency
Mash the banana then combine all the batter ingredients (whisk by hand or put into a blender).
Put into a jug for ease of pouring.
Heat a little coconut oil in frying pan over a med heat and pour a small amount of the mixture into pan, cook until bubbles appear on surface, then flip and cook on other side.
Repeat with remaining mixture.
Make a peanut sauce with a 2 Tbsp Bay Road and 1 Tbsp agave syrup and milk, combine the agave and peanut butter and drizzle in the milk whilst stirring, until you get a pourable consistency. Add some bananas and the sauce and serve.
Recipe from Elizabeth Marshall.
