Makes 10 of the most delicious fluffy chocolatey pancakes. They look much more indulgent than they actually are and will set your kids up for an action-packed morning.
What you'll need:
- 2 medium bananas
- 220ml barista oat milk (or another plant-based milk)
- 100g wholegrain flour
- 1 tbsp peanut butter
- 2 tsp cocoa powder
- 1 tsp baking powder
- 1 tsp ground flaxseeds
- A squeeze of maple or date syrup (if you have very ripe bananas then they'll taste sweeter so you may not want to add any extra sweetener)
Place all ingredients in a blender and blend until smooth (it took us about 10 seconds in a nutribullet). Heat a tbsp of coconut oil in a frying pan and cook large spoonfuls of the pancake batter on a medium to high heat, fry for 2 mins each side until turning golden. Remove from the pan and set aside on a plate (a warmed plate is ideal!). You will need to cook the pancakes in at least 2 batches, keep the first set covered while you make the second.
Pile them up and serve with your choice of toppings, we went for slices strawberries, a big dollop of coconut yoghurt and a drizzle of date syrup.
Bonus - it's a brilliant way to use up leftover bananas!