Although I detested them growing up I always wish I could like them, love them even. I longed to partake in the banoffi pie and chocolate and banana crepe devouring…very strange I know!
I was in a chocolate daze over the weekend and even after the new brownies (recipe to come tomorrow morning) I still had room for more and so came the instant easy not so unhealthy vegan chocolate sauce. You can make it as thick or thin as you like it, I opted for a creamy chocolate spread consistency. It was the perfect foundation for a wondrous breakfast.
Chocolate Banana Crepe with all the trimmings! It made up for all those Nutella Banana Crepes I might have missed out on growing up It was positively dreamy! I whipped up the sauce bright and early Saturday morning and made my Dad taste it as he appeared down the stairs for breakfast; I was too damn excited not to share!
One large chickpea flour crepe, smothered in my instant chocolate sauce, layers of thinly sliced banana, topped with more chocolate sauce, chopped pecans and dried chewy banana. A couple of dollops of plain soy yoghurt and the plate was complete!
I couldn’t wait to dig in. Photos almost got side lined but it was too amazing not to capture and share; though in hindsight an excuse to make a second round wouldn’t have been the worst idea in the world!
The chocolate sauce or spread, or whatever you want to call it was creamy and rich. I literally licked the plate clean on this one! Not one bit was going to go to waste. I was quite generous with the amount I used in the pancake, which I highly recommend, but the sauce could easily be shared between two; I’m just lucky enough to be a single lady that doesn’t need to consider another half…all the more for me!
I thought I couldn’t top the fig and apricot pancake from last week but this one was definitely up there. The two were a complete contrast, equally divine in their own right.
Chocolate for breakfast taken to a whole new level!
What’s your favourite way to enjoy a lot little bit of chocolate at breakfast?
Chocolate Banana Crepe Pancake
Servings – 1
Preparation Time – 15 minutes
Cooking Time – 8-10 minutes
- 1 tbsp Dutch unprocessed cocoa powder
- 1 tbsp maple syrup
- 1/2 tbsp cornstarch + 1 tbsp water
- 80ml (1/3 cup) almond milk
- 1/3 tsp vanilla extract
- 40g (1/3 cup) chickpea flour
- 125ml (1/2 cup) water
- 1 tbsp ground flax + 3 tbsp water
Filling & Toppings
- 1 medium banana sliced
- Chocolate sauce (above)
- 1 tbsp chopped pecan nuts
- 5-6 pieces dried chewy banana
- 2 tbsp plain soy yoghurt
- Whisk together cocoa, almond milk, vanilla extract, and maple syrup over a medium heat. Bring to the boil, reduce to a simmer, stirring until smooth.
- Whisk together cornstarch and water, add to cocoa mixture, stirring continually over a low heat for 2-3 minutes or until desired consistency.
- Remove from the heat and set to one side. The sauce will thicken a little more on cooling; it reheats perfectly!
- Whisk together flax and water and set to one side for 10-15 minutes until “eggy” in consistency.
- Whisk flour and water together until smooth, add in flax egg and whisk further to evenly distribute.
- Pour pancake batter in to a lightly greased large skillet (mine was about 9 -10 inches in diameter) and swirl pan to distribute batter. Leave to cook on one side for 4-5 minutes until it appears to have cooked through. Shake the pan to loosen before flipping the pancake; feel free to use a spatula!
- Cook for a further 3-4 minutes until nicely browned on either side.
- Lay pancake flat, spread one half with about two thirds of chocolate sauce, layer on banana slices, saving a few for garnish, fold over and cut in to three triangles.
- Lay slices of filled pancake on a plate, drizzle with remain chocolate sauce, soy yoghurt on either side and sprinkle with pecan nuts. Serve with remaining/reserved banana and chewy banana pieces.