1 cup wholemeal spelt flour
1 cup unsweetened almond milk
3 Medjool dates, pitted
3 Tbsp raw cacao powder
1 very ripe banana
⅓ cup coconut milk
2 Tbsp Mayver's Peanut Butter
3 medjool dates
Blend the dates and the almond milk until they are well combined and there are no chunks.
In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.
In a non-stick frypan over medium heat, cook the pancakes for approximately two minutes either side.
Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they're ready.
This recipe is by Rebecca Young
WATCH: How to make snickers pancakes