Gluten-free pancakes with bananas, curd cream and chocolate sauce

Name: Gluten-free pancakes with bananas, curd cream and chocolate sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs (size M); 100 g gluten-free flour mixture; 75 g Sugar; 150 ml Milk; 7-10 Tbsp Salt; 4 TSP Sunflower oil; 50 g Dark chocolate coating; 10 g Cocoa powder; 2 packages Vanillin sugar; 100 g Whipped cream; 250 g Low-fat curd; 2 Bananas (approx. 160 g each); 7-10 Tbsp Mint

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs (size M)
100 g gluten-free flour mixture
75 g Sugar
150 ml Milk
7-10 Tbsp Salt
4 TSP Sunflower oil
50 g Dark chocolate coating
10 g Cocoa powder
2 packages Vanillin sugar
100 g Whipped cream
250 g Low-fat curd
2 Bananas (approx. 160 g each)
7-10 Tbsp Mint

Directions

1
Whisk eggs with the whisk of the hand mixer, add flour and 50 g sugar without lumps. Carefully stir in 100 ml milk and 100 ml water. Finally, stir in 1 pinch of salt and 1 teaspoon of oil. Let the dough swell for about 30 minutes
2
Finely chop the chocolate coating. Mix the cocoa with 1 sachet of vanillin sugar and 25 g of sugar. Bring cream to the boil in a small pot and stir in the cocoa mixture until the cocoa and sugar have dissolved. Add the chocolate coating and melt in it. Stir in 50 ml milk at the end. Let the chocolate sauce cool down
3
Heat the rest of the oil in portions in a large frying pan, add approx. 1 1/2 tbsp. of batter per pancake, spread into a circle (12-13 cm Ø) and bake while turning on both sides until golden brown. Take out and process the remaining oil and dough in the same way and bake about 8 pancakes in total.
4
Mix quark and 1 sachet of vanilla sugar. Peel and slice the bananas. Spread first quark, then banana slices on 4 pancakes and cover each with a pancake. Add chocolate sauce and decorate with mint
5
Waiting time approx. 10 minutes