We have reached a huge milestone… or at least this is what I think. Adam is one year old!!! Oh My! How could this happen? I remember the first days when I had problems with the breastfeeding and now he is one year old! Everything happened so quickly. Being a parent can be wonderful and rewarding, but it can also be difficult and unpleasant. This is what Ivan and I learnt in the last year.
On this beautiful day we had a quick porridge breakfast together then Adam got a few small presents and got his first birthday cake. I cooked a vegan pancake cake for him without sugar of couse. See the photos below how Adam enjoyed his birthday cake. It was kind of the most adorable thing I have ever seen. (Plus, recipe of the cake is at the end of the post.)
We love you, Adam! Mom & Dad
“Let me see what mom cooked for me! “
“Oh, la la! As a French would say…”
“Oh My! This is so exciting!”
“Yum!”
“This is getting more delicious!”
“Mom, you are a super talented chef! I love you so much!” 🙂
Vegan Banana Pancake Cake With Vegan Chocolate Ganache
I used carob powder to make the ganache. Carob is a tropical pod that contains a sweet, edible pulp and inedible seeds. After drying, the pulp is roasted and ground into a powder that resembles cocoa powder, but does not have the same flavor and texture of chocolate. Carob is naturally sweet, low in fat, high in fiber, has calcium, and most importantly no caffeine – that’s why I chose to add this to Adam.
Ingredients (to make 8-10 pancakes)
For the pancake
– 2 ripe bananas, smashed with a fork
– 40 g whole wheat spelt flour
– 60 g white spelt flour
– 150-200 ml rice milk (you can use oat or almond milk too)
– 1 tablespoon baking powder
– 1/2 vanilla bean, split and seeded
– coconut oil for cooking
For the chocolate ganache
– 1 medium ripe avocado, pitted
– 2 ripe bananas
– 2-3 tablespoons carob powder (you can use cacao powder)
– 2 tablespoons almond butter
– small amount rice milk
Method
Place the ganache’s ingredients into the kitchen blender and blend until smooth and creamy. Place it in the fridge to chill.
In a bowl mix together the flours, baking powder and vanilla. Add the smashed bananas, rice milk. Give the mixture a stir, combining the ingredients until mixed and smooth (if you find it too thick add a bit of rice milk 1 tablespoon at a time). Set aside for 5 minutes to allow the batter to rise.
Prepare a non-stick pan with 1 teaspoon coconut oil on medium heat. Spoon batter into pan, forming a pancake. Cook until lightly brown on the bottom. Turn and brown the other side. Let the pancakes cool.
To build the cake, place one pancake on a plate, spread some chocolate ganache on pancake and top with another pancake. Keep doing this until you’ve used all the pancakes. Keep some cream back for the top.
