Chocolate pancakes with coconut and bananas

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.