Chocolate pancakes with coconut and bananas
- 1 cup self-raising flour
- 1/2 cup porridgeoatmeal, cookedX oatsoatmeal uncookedX
- 2 tablespoons raw or unsweetened cocoa powder, plus extra to dust
- 1 teaspoon ground cinnamon
- 2 tablespoons Natvia sweetener
- ⅔ cup trim/skim milk
- 300g natural yoghurt, plus 150g to serve
- 1 egg, lightly beaten
- oil spray
- For the coconut bananas
- 6 small bananas
- 2 tablespoons desiccated coconut
- 2 tablespoons ground LSA
- juice 1 lemon
1 Put the flour, oats, 2 tablespoons cocoa, cinnamon and sweetener in a bowl and stir to combine. Mix together the milk, yoghurt and egg, then fold into the oat mixture. Leave to stand for 10–15 min.
2 Heat the oven to its lowest or warming setting and line a baking tray with non-stick baking paper. Spray a large non-stick, heavy-based frying pan with oil and put it over a low-medium heat. Work in batches of 3 or 4 to make 18 pancakes. For each pancake, spoon 2 tablespoons batter into the pan, spread the batter out a little and cook for 2–3 min until bubbles start to appear on the surface. Turn and cook on the other side for 2 min or until puffed and cooked through. Reduce the heat to low if the pancakes brown too quickly.
3 Transfer the hotcakes to the prepared baking tray, cover loosely with foil and keep warm in the oven while you cook the remaining pancakes.
4 Just before serving, make the coconut bananas. Slice the bananas into thick rounds. Combine the desiccated coconut and LSA in a bowl. Brush the slices of banana with lemon juice, then press them into the coconut mixture.
To serve, pile 3 hotcakes on each plate, top with the coconut bananas, dust with cocoa and serve with the 150g yoghurt.
Make ahead: Make the pancakes to the end of step 2, then cool, wrap and freeze. Defrost, then reheat the pancakes and make the coconut bananas to serve.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 5.3g
Dietary fibre 7.6g
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