1 banana — mashed
1 cup plant-based milk — such as coconut milk
1 cup buckwheat flour or gluten-free oat flour
1 tsp Robertson’s baking powder
1 tsp vanilla — paste
coconut oil — for frying
Espresso chocolate sauce
1/2 tsp instant coffee powder — espresso
2 tsp maple syrup
1/4 cup coconut cream
1 tsp raw cacao
1/4 cup coconut oil
banana — sliced
Nuts and seeds
Add the banana to a mixing bowl and mash well with a fork. Add the milk, flour, baking powder and vanilla paste, and then whisk to a smooth batter. Leave to stand and thicken slightly for a few minutes while you prepare the chocolate sauce.
For the espresso chocolate sauce, whisk all the ingredients together in a small saucepan over low heat until silky.
To cook the pancakes, heat a little coconut oil in a large non-stick pan over medium-high heat. Cook the pancakes in batches (using 1–2 Tbsp of batter at a time) until golden and bubbles appear on the surface (2–3 minutes). Turn over and cook on the other side.
Serve the pancakes immediately with the espresso chocolate sauce and extra toppings of your choice.
Article written by: Food24
Photo credit: Delicious Magazine