Lilac pancakes, gluten free

Ingredients

• 110 g Gluten free flour mix
• 20 g Beets, cooked, peeled, puréed
• 350 ml Milk
• 75 ml Heavy cream
• 1/2 tsp Vanilla extract
• 70 g Dark chocolate, 45-59%, chopped
• 2 pcs Bananas, sliced
• 1 pcs Egg, whole
• 2 1/2 tbsp Cane sugar
• 1 tbsp Cocoa powder, unsweetened
• 1 1/2 tbsp Butter, unsalted, melted
• 1/2 tsp Baking powder
• 1 pinch Salt

Method

1. Prepare the chocolate sauce; place chocolate in a heat-proof bowl then set aside.
2. In a small sauce pan, heat cream and 2 tablespoons of sugar to a rolling boil.
3. Remove from heat, and pour over chocolate.
4. Carefully mix until blended and set aside until ready to use.
5. If the ganache sets, re-melt the chocolate over a double boiler.
6. Prepare the pancakes; in a large bowl, stir together flour, baking powder, salt, and cocoa powder.
7. Set aside.
8. In a separate bowl, whisk together the milk, egg, reserved sugar, 1 tablespoon of melted butter, vanilla extract, and beet purée.
9. Whisk until combined.
10. Pour the liquid ingredients into the mixing bowl with the dry ingredients, and stir with a wooden spoon until the dry ingredients are combined.
11. With a pastry brush, brush the surface of large (non-stick) skillet with remaining butter.
12. Heat it over medium heat.
13. Ladle about 4tbsp of the batter into the centre of the skillet.
14. 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.
15. You want to make the coating as thin as possible.
16. Cook for 2 minutes or until bubbles appear.
17. Flip and cook for 30 seconds more.
18. Fold the pancake into quarters then drizzle with prepared chocolate sauce then top with sliced bananas.