Double Chocolate Velvet Pancakes & Banana Love Sauce

Double Chocolate Velvet Pancakes & Banana Love Sauce

Photo by recipe author

Servings: about 6
Preparation Time: 1 day of soaking and 15 minutes of prep

• 1 cup rolled oats
• 1 cups soft wheat berries
• 2 cups kefir, buttermilk or water with 2 tablespoons whey, lemon juice or vinegar
• 2 eggs
• 2 teaspoon vanilla extract
• 1 teaspoon salt
• 2 tablespoons coconut oil, melted
• 1/2 cup cocoa/cacao powder
• 1/3-1/2 cup honey or sugar (or other sweetener of choice)
• 1 tablespoon flax seed (optional)
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder
• dark chocolate chips

Pour the first 3 ingredients in your blender and blend for a few minutes. Leave at room temperature overnight or up to 24 hours for improved nutrition.

Oil and preheat your pan (preferably cast-iron) on medium heat (be careful not to let it smoke).

Add and blend eggs, vanilla, salt and coconut oil to the first mixture. 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 and 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 couple 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 Love Sauce

• 4 frozen bananas, slightly thawed
• 1/4-1/2 cup cream
• 3-4 Tbsp peanut butter

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.

You can make the sauce while cooking the pancakes or prepare ahead of time and store in a covered container in the refrigerator. Drizzle in between pancakes for the best results.

Recipe submitted by Marillyn, Bloomingdale, IL

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