Sweet Moroccan Pancakes with Chocolate Banana Sauce

In a large bowl combine 1 cup warm water (105°F to 115°F), the yeast, and ½ teaspoon of the date paste. Cover bowl with a cloth; let stand about 10 minutes or until mixture is frothy. 2. For Banana-Chocolate Sauce, in a blender combine bananas, ¾ cup almond milk, the remaining 2 tablespoons date paste, the cocoa powder, and vanilla extract. Cover and blend until smooth. 3. In another bowl stir together whole wheat and oat flours, baking powder, and salt. Uncover yeast mixture; stir in the remaining ¾ cup almond milk and ½ cup water. Add flour mixture; whisk until smooth. Cover; let stand in a warm place 20 minutes. 4. For oil-free: Preheat a nonstick skillet or crepe pan over medium-low about 3 minutes or until a drop of water dances when it hits the pan. (If using oil: Preheat a skillet or crepe pan over medium-low about 3 minutes. Lightly coat with avocado oil.) Pour ⅓ cup of the batter in center of pan; use a crepe spreader or offset spatula to spread the batter into a 5-inch round. Cook 2 to 3 minutes or until underside is lightly browned. Use a thin spatula to turn pancake; cook 2 to 3 minutes more or until golden. Place pancake on a baking sheet; cover with a cloth. Keep warm in a 200°F oven while making remaining pancakes. Serve warm with a drizzle of Banana-Chocolate Sauce.