For the pancakes
60g (Generous ½ cup) oats gluten free if necessary
15g (1/8 cup) raw cacao powder or cocoa powder
1 tsp baking powder (gluten free)
60g (1/3 cup) ripe banana
125ml (generous ½ cup) unsweetened almond milk
1 tbsp milled chia seeds
1-2 tsp maple syrup (optional)
½ tsp vanilla extract
For the Chocolate Sauce
1 tbsp raw cacao powder or cocoa powder
1 tbsp maple syrup
2 tbsp full fat coconut milk
1 tsp arrowroot starch + 1 tbsp water ( I didn’t have this so I didn’t use but you could use a little cornflour or potato starch as replacement)
Place all ingredients for the pancakes in a blender or Nutri Bullet and blend until smooth.
Set batter to one side while you preheat the pan.
Heat a non-stick 10-inch pan over a medium heat. Cook 2.5 tbsp of batter per pancake.
Cook for 2-3 minutes, flip and cook for 2 minutes more. To make flipping easier place pan under a preheated grill for 1 minute, return to the stove top and cook for 1 minute more.
For the chocolate ganache whisk together first three ingredients in pot, bring to the boil and simmer for 2 minutes.
Mix together water and arrowroot starch. Add to the pot and whisk to combine while it simmers. Allow to heat through and thicken for 1-2 minutes.
The chocolate sauce can be made in advance and stored in the fridge.
Serve pancakes topped with chocolate sauce, some hemp seeds, desiccated coconut, and blackberries.
From VEGAN LIFE MAG