Prep: 15 minutes
Cook: 15 minutes
Total: 30 mins
- 1 Banana, very ripe,150g (1 cup) Oat Flour,200ml (1 cup) Almond Milk,2 tbsp Maple Syrup,Chocolate: 1 level tbsp Cacao Powder + 1 tbsp Maple Syrup,Cinnamon: 1 tsp Cinnamon,+ Coconut Oil for frying
- 2 tbsp Almond Butter,2 tbsp Maple Syrup,1 tbsp Coconut Oil,1 tbsp Cacao Powder,50ml (¼ cup) Almond Milk (+ more if you want a thinner sauce)
- 1-2 Bananas,2 tbsp Maple Syrup,½ tsp Cinnamon
Mash the banana in a bowl, and then add the oat flour, almond milk and maple syrup. Stir everything together really well.
Pour half of the pancake batter into another bowl. To one half add the cacao powder and a little more maple syrup (cacao powder is bitter, so it needs more sweetener). To the other half add the cinnamon.
Melt a little coconut oil in a frying pan on a high heat. Place about 3 tbsp of the pancake batter into the pan, fry for 1-2 minutes on one side and 30 seconds-1 minute on the other side. Repeat for the rest of the batter and stack the pancakes, alternating between cinnamon and chocolate.
To make the sauce, place everything into a pan and melt down over a medium heat.
Cut the bananas into fairly thick slices. Place the cinnamon and maple syrup into a frying pan before adding the banana. Fry over a medium to high heat, ensuring the bananas are completely coated, until the bananas go soft and golden.
Pour the sauce over the pancake stack, top with the bananas and dig in!