Double Chocolate Velvet Pancakes W/ Banana Love Sauce

Pour rolled oats, soft wheat berries, and the liquid (kefir, buttermilk, or water with 2 tablespoons) into your blender and blend for a few minutes until smooth. Leave the batter at room temperature overnight or up to 24 hours for improved nutrition.

For the Banana Love Sauce, blend frozen bananas and 1/4 cup cream in your food processor or blender until smooth. If a thinner sauce is desired, add more cream. This sauce can be prepared the day before and stored in a sealed container in the fridge, or made while preparing the pancakes.

To the rested batter in the blender, add eggs, vanilla, sea salt, and coconut oil. Blend until a vortex forms (if needed, add 1 tablespoon or more of water until the batter is churning smoothly).

Add cocoa/cacao powder, coconut sugar, and optional flax seed to the batter and blend until smooth.

Finally, add baking soda and baking powder, and blend thoroughly but briefly into the batter.

Oil and preheat your pan (preferably cast-iron) on medium heat, being careful not to let it smoke.

Pour batter from the blender onto the hot pan to form pancakes. Let each pancake cook for about a minute, then drop a small handful of dark chocolate chips on top.

When bubbles appear on the top surface and the edges firm up (typically 4-5 minutes for the first side), flip the pancake over and cook for another 1-2 minutes until done.

Serve the pancakes on a fun plate and drizzle heavily with the prepared Banana Love Sauce. For best results, drizzle the sauce between pancakes.