Name: Banana pancakes with espresso chocolate sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: serving
Cuisine: Baking
Ingredients: 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; 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; maple syrup; banana sliced; Nuts and seeds

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Ingredients (14)

Pancakes

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

To serve

	maple syrup
	banana — sliced
	Nuts and seeds

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Method:

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.