Chocolatey coconut pancakes

1. Mix together the flour, cacao powder and baking powder in a large bowl. In a jug, beat together the mashed bananas, eggs, oat drink and vanilla. Slowly whisk the wet ingredients into the dry until you have a smooth batter.

2. Heat 1⁄2 tsp sunflower oil in a large non-stick frying pan over a medium heat and use a sheet of kitchen paper to spread the oil around the pan. For each pancake, cook 2 tbsp of the mixture for 1-2 minutes until bubbles form on the surface, then flip over and cook for 1 minute. Repeat to make 12 pancakes, ensuring they are evenly spaced out.

Grease the pan with a little oil between batches if needed.

3. Scoop the choc pots into a heatproof bowl and microwave on low (600 watts) for 20-30 seconds until just warm and loosened (or warm over a pan of simmering water). Serve 3 pancakes per person with the strawberries, spooning over the melted choc pots. You can scatter over a little desiccated coconut, too, if liked.