As cafés and restaurants are off-limits for so many right now, those of us who love a good weekend brunch out surely miss having the option to enjoy one. Thankfully we can still enjoy a long breakfast or lazy brunch at home. And, in the case of this recipe, all it takes is one bowl, some basic ingredients and some simple prep. Here’s a most deliciously chocolatey way to turn pantry staples (and those overripe bananas you may have laying around) into an indulgent yet wholesome breakfast.
Make a double batch and freeze some (separated by squares of baking parchment) for a speedy reheat-and-eat breakfast or dessert. My little ones absolutely love these pancakes and will eat them as a snack, just as they are… or have them piled with their favourite toppings for a special treat.
I truly hope you are keeping well and positive.
Feel free to drop me a line here or on Instagram to let me know how you are getting on in your part of the world.
♥, Marisa
*A personal update.
Our little Oliver was admitted to hospital today, unable to keep fluids or food down. He was not presenting symptoms of Coronavirus, but was tested as a precaution (we are yet to receive the results). After returning home, he had an elevated temperature, and we are waiting to see if he needs to go back in. It’s been a rollercoaster of a day, but as I type these words all is calm… again!
VEGAN ONE-BOWL
CHOCOLATE PANCAKES
Grain-free, gluten-free, low-sweetener… and easy!
Makes: 6-12 pancakes depending on the size of each
INGREDIENTS
240 ml (1 cup) mashed ripe banana
240 ml (1 cup) buckwheat flour
150 ml (1/2 cup + 2 tbsp) almond flour
60 ml (1/4 cup) organic cocoa or raw cacao powder
1 tbsp sugar of choice (such as coconut) or a pinch of stevia, entirely optional
1 tbsp baking powder
2 tbsp avocado oil or melted coconut oil
1 tsp organic vanilla extract
A dash of cinnamon, optional
390 ml (1 1/2 cup + 2 tbsp) unsweetened plant milk
A tiny amount of avocado or coconut oil for frying, optional
DIRECTIONS
Add all wet ingredients to a large mixing bowl and stir to combine.
Add buckwheat and almond flours, cocoa powder and baking powder. Fold through.
Heat oil in a frying pan over medium heat.
Ladle batter into the pan and cook each pancake for around 3 minutes or until you see the edges have cooked and small bubbles are forming on the surface. Flip. Cook the other side for around the same amount of time. Repeat until all batter is used.
Serve the pancakes as they are or with coconut yogurt/syrup/jam/berries or other toppings of choice.
