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Pancake Rum Banana

ingredients

servings

2

Whole spelled flour

70 oz

Toasted hazelnuts

10 oz

Egg, egg white

200 oz

Bananas

130 oz

Cocoa beans

8 oz

Lemon juice

1 spoon

Cinnamon

to taste

Rum flavour

1/2 oz

Espresso coffee

1/2 coffee cup

Desserts from Italy

Pancake Rum Banana

Pancake Rum Banana

vegetarian with gluten with eggs

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pancake Rum Banana

I love this version because the aroma (easily available on the market) contributes to the result of a decided and particularly pleasing taste. The flavor remembers that of the strudel (emphasize remembers), while the soft and soft consistency makes it all the more appetizing.

Pancake Rum Banana step 1

step 1

Cut a whole banana into small pieces and let it macerate for about 10 minutes with cocoa beans, cinnamon, aroma of rum, lemon juice and a few drops of rum flavor.

Pancake Rum Banana step 2

step 2

In a bowl, mix whole wheat flour and hazelnut flour with 100 g of liquid albumin and espresso.

Pancake Rum Banana step 3

step 3

Fix the rest of the albumens firmly to the snow and incorporate them into the compound several times. At this point, combine the fruit and gently mix all the ingredients.

Pancake Rum Banana step 4

step 4

Preheat a non-stick frying pan, lower the flame to minimum, pour half of the total amount of the preparation and leave to cook with lid (about 5 minutes but, if necessary, wait longer).

Pancake Rum Banana step 5

step 5

Also cook the second side without lid. Complete the dish according to your taste.

Pancake Rum Banana step 6

step 6

In photo: Greek yogurt, cocoa creme and prepared coffee mixing 5 g of bitter cocoa with a quantity of espresso so as to get a creamy consistency, cocoa beans and hazelnut grains.

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