This one is one of my favourite pancake recipes and the go to whenever I’m in need of something more special. Especially on the colder days it’s a winner, you can even make it a bit christmassy by adding different spices to it.
The chocolate sauce is so good, you (or I) need to be careful to don’t eat it right out of the pot. (even if you would, it is ok as it has so much goodness in it that you don’t need to feel as guilty.)
Ingredients (makes 9):
For the pancakes:
- 250ml almond milk
- 2 ripe bananas (the riper the sweeter)
- 3 cups oats
- 1 cup ground almonds
- cinnamon as much as desired (use all spices for a more christmassy flavour)
- 2 tablespoons chia seeds
- 1 teaspoon honey (substitute with agave if you wish)
In a food processor, blend everything thoroughly. Make sure it is not too runny, but instead has a smooth, liquidly texture. In a pan, heat up some coconut oil. Use a tablespoon to place the mixture in the pan. Turn over after 1-2 minutes, or until golden.
For the sauce:
- 3 tablespoons of cocoa powder
- 2 tablespoon coconut oil
- 1 tablespoon honey (or 1/2 maple syrup)
- 1 – 2 tablespoons almond or coconut milk
On low heat, mix everything together until well combined and melted (shouldn’t take longer than 2 minutes)
Stock the pancakes on a plate, pour over some chocolate sauce and top with mixed berries and some shredded coconut. Enjoy while the sauce is still warm.