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
For the sauce:
  • 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. 


  1. 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.
  2. 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.
  3. 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.
  4. Serve warm with the fudge sauce (you can warm this through again - gently - if needed!) and with lots of berries.
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