Lilac pancakes with chocolate sauce

Ingredients

• 110 g Coconut flour, unsweetened
• 70 g Dark chocolate, 45-59%, chopped
• 20 g Beets, cooked, peeled, puréed
• 2 pcs Bananas, sliced
• 30 ml Applesauce, unsweetened
• 350 ml Low-fat coconut milk
• 75 ml Coconut cream
• 2 1/2 tbsp Maple sugar
• 1 tbsp Cocoa powder, unsweetened
• 1 1/2 tbsp Melted coconut oil
• 1/2 tsp Vanilla pods, ground
• 1/2 tsp Baking soda
• 1 pinch Salt

Method

1. Prepare the chocolate sauce; place chocolate in a heat-proof bowl then set aside. In a small sauce pan, heat coconut cream and 1.5 tablespoon of maple sugar to a rolling boil. Remove from heat, and pour over chocolate. Carefully mix until blended and set aside until ready to use. If the ganache sets, re-melt the chocolate over a double boiler. Prepare the pancakes; in a large bowl, stir together coconut flour, baking soda, salt, and cocoa powder. Set aside. In a separate bowl, whisk together the coconut milk, applesauce, reserved maple sugar, 1 tablespoon coconut oil, vanilla, and beet purée. Whisk until combined. Pour the liquid ingredients into the mixing bowl with the dry ingredients, and stir with a wooden spoon until the dry ingredients are combined. With a pastry brush, brush the surface of a large (non-stick) skillet with coconut oil. Heat it over medium heat. Ladle about 4tbsp of the batter into the centre of the skillet. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. Cook for 2 minutes or until bubbles appear. Flip carefully and cook for 30 seconds more. Fold the pancake into quarters then drizzle with prepared chocolate sauce then top with sliced bananas.