First posted: May 7, 2020

Banana Pancakes with Espresso Chocolate Sauce



Cooks in:        Serves:Makes 10 pancakes

  • 1 ripe banana
  • 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 Tbsp raw cacao powder
  • 1/4 cup coconut oil
  • 1/4 cup coconut cream
  • 2 tsp maple syrup or honey
  • ½ tsp instant espresso powder
Optional to Serve
  • Extra slices of banana
  • Toasted seeds and nuts
  • An extra drizzle of maple syrup

What to do

1. Add the banana to a mixing bowl and mash well with a fork, add in the remaining ingredients and whisk to a smooth batter, then leave to stand and thicken slightly for a few minutes while you prepare the chocolate sauce.

2. To make the espresso chocolate sauce, whisk all of the ingredients together in a small saucepan over low heat until silky.

3. To cook the pancakes: heat a little coconut oil in a large non-stick pan over medium-high heat and cook the pancakes in batches (using 1-2 Tbs batter at a time). Cook until golden and bubbles appear on the surface (2-3 minutes) and then turn over and cook on the other side. Remove from the pan and set aside and repeat with the remaining mixture.

4. Serve the pancakes immediately with the chocolate sauce and extra toppings of your choice.

Photo Credit Henk Hattingh

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