Mini Pancakes filled with Biscoff and Banana - Eva Koper

Mini Pancakes filled with Biscoff and Banana

High protein mini pancakes filled with banana and melted Biscoff spread.
Every bite is just as perfect! In The Netherlands we call this Poffertjes!
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Cooking time 15 mins
Total time 15 mins
course Breakfast
cuisine American, Dutch
servings 2 portions

Equipment

  • Frying pan

ingredients
  

Pancake batter

  • 70 g oat flour
  • 20 g (soy) protein powder (if you use regular, add 20 ml less milk)
  • 1 tsp baking powder
  • tsp baking soda
  • 2 egg whites
  • 100 ml (almond) milk
  • 1 tsp vanilla extract
  • 1 tsp agave syrup

Filling

  • 1 banana
  • 2 tbsp Biscoff spread

instructions
 

  • Cut the banana in slices. Place them on a kitchen paper and tap them dry. Let them rest while making the batter.
  • Mix the oat flour, protein powder, baking powder and baking soda together in a bowl.
  • Add the egg whites, milk, vanilla extract and agave syrup. Mix till smooth.
  • Tap the banana again with kitchen paper. Spread the banana slices with Biscoff spread.
  • Dip the banana in the batter with the Biscoff spread on top. Carefully place the batter on top of the Biscoff side. Take the banana out the batter with a fork.
  • Place it in a frying pan straight away. Fry the side with no Biscoff and flip them carefully.

notes

Vegan: not possible
Seasoning: optional to add a little bit of salt to the batter.
course Breakfast
cuisine American, Dutch
keyword mini pancakes, poffertjes, Protein pancakes, strawberry chocolate
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