Double Chocolate Velvet Pancakes with Banana Cream Sauce
1 cup rolled oats
1 cup soft wheat berries
2 cups kefir, buttermilk or water with 2 Tbsp
2 teaspoons vanilla
1 teaspoon sea salt
2 tablespoons coconut oil
1/2 cup cocoa/cacao powder
1/3 cup coconut sugar
1 tablespoon flax seed (optional)
1/2 teaspoon baking soda
2 teaspoons baking powder
Dark chocolate chips
Banana Cream Sauce:
4 frozen bananas, slightly thawed
1/4 cup cream
4 tablespoons peanut butter
Pour the ingredients in your blender and blend for a few mintues. Leave at room temperature overnight or up to 24 hours for improved nutrition.
Oil & preheat your pan (preferably cast-iron) on medium heat (be careful not to let it smoke).
Add and blend eggs, vanilla, sea salt & coconut oil. Make sure a vortex forms (if needed, add 1 tablespoon or more of water till batter is churning) before adding in cocoa powder, coconut sugar, optional flax seed and blend till smooth. Finally, add baking soda & baking powder and blend in thoroughly but briefly.
Make your pancakes by simply pouring the batter from the blender onto your hot pan. Let it sit for a minute and then drop a small handful of chocolate chips on top to evenly distribute the chocolate love. When you see bubbles on the top and the edges firming up… flip it over and cook it for a coup…minutes. Usually, the first side takes longer (4-5 minutes) than the second side (1-2 minutes).
Serve it on a fun plate and drizzle heavily with Banana Love Sauce.
Banana Cream Sauce:
Blend everything together in your food processor or blender. Start with 1/4 cup cream and if you want a thinner sauce, add more cream (I used 1/4 cup). You can prepare this the day before… before you prepare your pancake batter and store in a sealed container in the fridge. Or if you have a food processor, make the sauce while making the pancakes. Drizzle in between pancakes for the best results.
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