There are no eggs, milk and other animal products in this recipe. Nevertheless, a lean pancake cake turns out very tasty and beautiful. Prepare it for a holiday or just when you really want something sweet during lent.
Ingredients
- Flour - 250 g
- Sugar - 50 g
- Salt - at the tip of the knife
- Water - 450 ml
- Vegetable oil - 2 art.l.
- Flour - 80 g
- Sugar - 100 g
- Lemon zest - 1 tsp.
- Vanillin - on the tip of the knife
- Water - 200 g
- Cocoa - 3 art.l.
- Bananas - 2 pieces
- Coconut milk - 400 ml
- Hazelnuts (fried) – half a glass
Step-by-step cooking recipe
Mix flour, sugar, salt, warm water and 1 tbsp vegetable oil.
Pour a little dough on the greased surface of the pan and fry until golden brown on both sides. Repeat the procedure with the remaining dough.
In a small saucepan, mix water, sugar and lemon zest. Boil for 2-3 minutes, remove from heat and strain.
Add flour, vanilla and mix well. Boil over low heat to the desired density, stirring frequently.
Peel the bananas and chop them in a blender.
Mix coconut milk, banana puree and cocoa. Boil over low heat for 2-3 minutes.
Assemble the cake by greasing the pancakes with cooled cream.
Pour banana-chocolate icing on top and sprinkle with chopped nuts.
