
Chocolate pancakes with coconut and bananas
Ingredients
- 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 skim/skim milk
- 300g natural yoghurt, plus 150g to serve
- 1 egg, lightly beaten
- spray oil
- For the coconut bananas
- 6 small bananas
- 2 tablespoons desiccated coconut
- 2 tablespoons ground LSA
- juice 1 lemon
Instructions
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.
Serving suggestion
To serve, pile 3 hotcakes on each plate, top with the coconut bananas, dust with cocoa and serve with the 150g yoghurt.
HFG tip
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)
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Calories 356cal
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Kilojoules 1490kJ
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Protein 13g
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Total fat 11g
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–Saturated fat 5.3g
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Carbohydrates 54g
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–Sugars 25g
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Dietary fibre 7.6g
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Sodium 118mg
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Calcium 275mg
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Iron 2.5mg
Last updated date: 30 March 2021
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