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Banana pancakes with espresso chocolate sauce


BANANA PANCAKES  WITH ESPRESSO CHOCOLATE SAUCE

Ingredients 16
Servings
Time 10 min
  • 1
    banana
  • 1
    cup
    plant-based milk
  • 1
    cup
    buckwheat flour or gluten-free oat flour
  • 1
    tsp
    baking powder
  • 1
    tsp
    vanilla paste
  • coconut oil, for frying
  • ESPRESSO CHOCOLATE SAUCE
  • 1
    Tbs
    raw cacao powder
  • 1/4
    cup
    coconut oil
  • 1/4
    cup
    coconut cream
  • 2
    tsp
    maple syrup or honey
  • 1/2
    tsp
    instant espresso powder
  • TO SERVE
  • banana, sliced
  • seeds and nuts, toasted
  • maple syrup
 

Method

15 min
 

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.


Reprinted with permission from Sarah Graham. The recipe comes from her new cook book Super Natural, published by Penguin Random House Publishers.

BANANA PANCAKES  WITH ESPRESSO CHOCOLATE SAUCE

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Read more on: plant-based  |  pancakes
 

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