These pancakes are not only delicious and easy to make, but they're healthy too. Banana replaces sugar as a sweetener and they're made with wholemeal flour. Cocoa powder gives them a good hit of chocolate and you can add superfood flavourings if you so wish.
Make a well in the centre and pour in the banana mixture.
Whisk or stir from the centre outwards gradually incorporating the flour until all is just about mixed.
Heat a frying pan over medium heat and add a small knob of coconut oil or a small amount of sunflower oil.
Place one to two tablespoonfuls of batter in the frying pan and leave to cook for a three to four minutes or so, until bubbles start to appear on the surface of the batter. Three pancakes at a time works well in a standard sized frying pan.
Flip the pancakes over and cook for a further couple of minutes.
Remove onto a plate and keep warm in a low oven whilst you cook the rest of the pancakes and the batter is finished.
Serve with your choice of toppings (see below for suggestions).
Notes
You can make the whole batter in a jug blender, but as it's quite thick, I find it easier to just blend the liquids and then do the rest by hand.If you don't have a blender or any kind, just mash the banana with a fork, then whisk in the milk, oil and salt.If you're new to wholemeal flour, try a mix of half wholemeal and half plain.Sliced banana and maple syrup is a favourite topping. However, most berries work really well with chocolate pancakes. Surprisingly so do sliced peaches or nectarines. If you like the idea of something creamy, try making cashew cream.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.