Chocolate Banana Pancakes
1 1/2 cups certified pure oats
2 1/2 cups So Delicious Unsweetened Coconut Milk Beverage
1 cup ground certified pure oats (I use a Magic Bullet to grind them)
3 tbsp cocoa powder
1 tsp cinnamon
1 tbsp gluten-free baking powder
1 tbsp ground chia seeds mixed with 3 tbsp warm water (stir and let stand to make a gel)
1/4 cup melted coconut oil
1 tsp vanilla extract
1 mashed ripe banana
Ladle the batter onto an oiled hot griddle. Flip the pancakes when the edges begin to set, and then cook the pancakes on the other side until they are cooked through. (This recipe makes approximately 12 pancakes.)
To serve these pancakes, I topped a stack of them with a dollop of cashew cream*, then added a few fresh strawberry hearts and a sprinkling of finely chopped dark chocolate and drizzled them with pure maple syrup. Oh my.
*You can make cashew cream very easily by blending 1/2 cup of raw cashews with 1/4 cup of cold water in a high speed blender. I soaked my cashews in water in the fridge overnight to make them softer and easier to blend.
To find other scrumptious dairy-free recipes made with So Delicious products, visit the contest Pinterest board, and vote for your favourites by "liking" them there. The recipe with the most likes will win a $500 Williams-Sonoma gift card!