Guilt-Free Chocolate Pancakes With Grilled Banana And Caramel Sauce

By Catherine Noonan on June 26, 2015 in Food

These Chocolate Pancakes are the perfect way to start the perfect Sunday. They are only to be made and served when you have time to sit, relax and enjoy them, alongside your favourite tea or coffee brew, of course.

The pancakes are free of sugar and dairy and are instead made from egg, cacao powder, macadamia meal and arrowroot. The grilled banana is a must, as is the ‘caramel’ sauce, which is made with a 1:1 ratio combination of tahini and maple syrup. I chose maple syrup because its flavour is delicate, unlike honey, which can at times be over-powering. However, if you prefer honey, please go ahead and use it.

You needn’t sprinkle any sugar on the banana slices; they will caramelise all by themselves with their natural sugars.

This recipe serves one, but is it easy enough to double, quadruple and so forth. Enjoy!

Ingredients (Serves 1)

• 1 tbsp tahini
• 1 tbsp maple syrup
• 1 egg, beaten
• 2 tbsp macadamia (or other nut) meal
• 1 tbsp arrowroot/tapioca flour
• 1 tsp cacao powder
• 1 pinch vanilla powder
• 1 pinch cinnamon
• 1 pinch bicarbonate soda
• 1/2 tsp coconut oil
• 1 banana, halved lengthways

Tools

• Small mixing bowl and fork
• Small non-stick, heavy-based frying pan and spatula
• Small bowl or ramekin

Prep time: 5 minutes
Cooking time: 5 minutes

Method

1. To make the ‘caramel’, mix the tahini and maple syrup together in a small bowl or ramekin until smooth. Set aside until required.
2. In another small mixing bowl, combine the egg, macadamia nut meal, arrowroot, cacao powder, vanilla, cinnamon and bicarbonate soda using a fork.
3. Preheat a non-stick, heavy-based frying pan to medium heat and coat with coconut oil.
4. Pour the batter into the frying pan, spreading it out to make a circular pancake shape. Allow to cook gently for a couple of minutes, or until little bubbles appear. Flip with a spatula and cook the other side for a further minute, or until firm and lightly golden. Remove from the pan and place on a serving plate.
5. In the same frying pan, add the bananas and fry on both sides until golden. This will take a couple of minutes. Once golden, place on top of the pancake.
6. Pour the ‘caramel’ sauce over the banana and pancake. Serve immediately.