What you need:
- One ripe banana, peeled
- 250ml hazelnut milk
- 1 tbsp maple syrup
- 1 tbsp vegan butter, melted (can use coconut yoghurt for oil-free)
- 2 tsp vanilla extract
- 155g flour (can use white or wholemeal)
- 3 tbsp cacao powder
- 2 tsp baking powder
- Pinch salt
-
½ tbsp arrowroot powder
- 125ml bottled coconut milk
- 2 heaped tbsp Meridian Smooth Chocolate Spread
- 3 tbsp cacao powder
- 2 tbsp coconut sugar
- Pinch of salt
- Vanilla
Serves 2-4.
Instructions:
-
Start by making your sauce. Whisk the arrowroot with 2 tbsp of hot water until dissolved. Place in a blender with remaining ingredients, then blitz smooth. Pour into a pan, then heat, stirring constantly, until thickened. Remove from the heat and set aside.
- Make your pancakes. Place the banana into a blender with the milk, maple syrup, melted butter and vanilla. Blend smooth. Add in remaining ingredients, then blend to combine. Set aside to thicken for five minutes.
- Heat some butter or oil in a pan. Cook the pancakes - we used 2 tbsp of batter per pancake - until the top starts to bubble. Flip, then warm on the other side. Cook until all pancake batter is used.
- Serve warm with the fudge sauce (you can warm this through again - gently - if needed!) and with lots of berries.
