Buckwheat Banana Small Cake
Dessert
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
These buckwheat banana small cakes are a delicious and gluten-free breakfast or dessert. They are easy to prepare and ideal for anyone looking for a healthy and nutritious meal. The small cakes are lactose-free and rich in fiber. Perfect for a brunch or as a sweet treat in between. Preparation takes about 30 minutes and yields 4 servings.
Ingredients (10 ingredients)
-
2 piece Eggs, size M
-
0.01 pinch Salt
-
2 piece Bananas
-
1 piece Vanilla bean
-
200 ml unsweetened Almond drink
-
150 g Buckwheat flour
-
1 tsp Cream of tartar baking powder
-
2 tsp Coconut oil
-
4 tbsp Almond or Coconut Cuisine
-
0.01 nach Belieben Mint leaves
Preparation (6 steps)
Whisk egg white until stiff
Separate the eggs. Add egg white with a pinch of salt to the mixing bowl, insert the butterfly and whisk until stiff for 4 Min./level 4. Transfer to a bowl and set aside. Do not rinse the mixing bowl.
Prepare bananas
Peel the bananas. Cut one banana into slices and set aside. Roughly chop the other banana and add to the mixing bowl. Slit the vanilla bean lengthwise and scrape out the pulp.
Prepare batter
Add egg yolks, 200 ml unsweetened almond drink, 150 g buckwheat flour, 1 tsp cream of tartar baking powder and vanilla pulp to the mixing bowl and process into a smooth batter for 10 sec./level 4.
Fold in beaten egg whites
Fold in the beaten egg whites with a spatula and stir in for 3 sec./level 4.
Bake small cakes
Heat 1 tsp coconut oil gently in a coated pan. Use a spoon to place six heaps of batter in the pan and gently press into small cakes. Bake from each side for 2-3 minutes until golden brown. Proceed in the same way with the remaining coconut oil and batter.
Serve small cakes
Divide the small cakes on four plates, drizzle with 1 tbsp almond cuisine each and serve topped with banana slices and mint leaves as desired.
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Allergens
- Eggs
- Almonds
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