250mlkefir(can use buttermilk or watered down yoghurt)
1large egg(I used a duck egg)
230gflourhalf wholemeal spelt, half buckwheat (but most flours would do)
1tspbaking powder
¼tspbicarbonate of soda (baking soda)
2tspmaca powder(optional)
1tspground cinnamon
2dropscardamom extract(I used Holy Lama Spice Drops)
1tbsprapeseed oil
4tbspcrème fraîche
1tbspManuka honey
40gdark chocolatechopped (I used Willies’s Cacao 72% Venezuelan Gold)
1bananasliced
Instructions
Beat the egg and cardamom extract into the kefir until well combined.
Sieve the dry ingredients into a bowl, make a well in the centre then pour in the kefir and stir from the inside out until all is well combined.
Place the crème fraîche and honey into a pan and heat to just below boiling point.
Remove from the heat and add the chocolate. Leave to melt, then stir until smooth. Keep warm on a very low heat.
Add a tsp of oil to a ceramic frying pan or other non-stick pan and place on a medium heat. Spoon the pancake batter into heaped rounds in the pan and cook for 2-3 minutes or until bubbles start to rise to the top. Flip the pancakes over and repeat.
Stack on a plate and put in a warm oven until all of the pancakes are cooked.
Stack 3-5 of the warm pancakes onto a plate, top with banana slices and drizzle over as much of the chocolate sauce as you like.
Notes
It's very easy to make your own crème fraîche. I have a whole post on how to do it.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.