[ad_1]
[ad_2]
This week, Laura’s flapping some jacks. Seriously, she’s making pancakes. And they’re delicious. FULL RECIPE BELOW.
Eric Slatkin, Director
Emily Mraz, Producer
Joanna Gryfe, Associate Producer
Jacob Metiva, Editor
Sharra Romany, Camera
Chris Low, Camera
Brian Stevens, Camera
Colleen Haley, AC
Justin Gay, Sound
Linda Sammut, Hair & Make-up
Sophia Green, Food Stylist
Sarah Asch, Food Assistant
Jamie Dore, PA
Recipes by: Laura Miller
For more info on Laura visit:
http://www.imlauramiller.com
Music by:
http://bromeliadmusic.com
BANANA PANCAKE STACK W NUTELLA
ingredients:
2 ripe bananas
4 flax eggs (1 flax egg = mix 1 tbls ground flax to 3 tbls water let setup for approx. 15 mins)
¼ cup coconut oil
½ cup almond milk
1 ½ cups oat flour (any gluten-free flour will work)
1 tsp. ground cinnamon
1 tsp. baking soda
pinch of salt
process:
To make flax eggs, add water to the flax seed, stir and let sit for 15 minutes
Mash banana with a fork in a small bowl
Add flax eggs, coconut oil and almond milk – mix well
In another bowl whisk all the dry ingredients together
Fold in wet ingredients, using a spatula and mix until well incorporated
Pre-heat your cast-iron skillet and spray with coconut oil
Once skillet is at medium high heat, using a ladle, add batter to the skillet
Flip when underside is ready
Stack cooked pancakes with a layer of nutella in between each cake
Eat and enjoy!
Optional serving suggestions; maple syrup, coconut flakes, nuts
NUTELLA
ingredients:
1 cup hazelnuts, soaked overnight
½ cup coconut oil
¼ cup maple syrup
1 tsp vanilla extract
¼ cup cocoa powder
2 tbsp almond milk
process:
1. Drain hazelnuts and place in high-speed blender or a food processor, add coconut oil.
2. Blend until smooth, smooshing down the sides as needed (may take up to 10 minutes! or more!) until the hazelnuts become a smooth consistency.
3. Add maple syrup and vanilla, blend again
4. Add cocoa powder and almond milk and blend until smooth