|1 cup||plant-based milk|
|1 cup||buckwheat flour or gluten-free oat flour|
|1 tsp||baking powder|
|1 tsp||vanilla — paste|
|espresso chocolate sauce|
|1 Tbs||cacao powder — raw|
|1/4 cup||coconut oil|
|1/4 cup||coconut cream|
|2 tsp||maple syrup — or honey|
|1/2 tsp||instant coffee powder — espresso|
|to serve — to serve|
|banana — sliced|
|seeds and nuts, toasted|
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.
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