Save to your scrapbook
Chocolatey coconut pancakes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g self-raising flour
2 tbsp Naturya Organic Cacao Powder
1⁄2 tsp baking powder
200g ripe mashed bananas (about 2 large bananas)
2 medium British Blacktail Free Range Eggs
5 tbsp dairy-free oat drink
1⁄2 tsp vanilla extract
1 tsp sunflower oil
4 x 45g The Coconut Collaborative Little Choc Pots
8 strawberries, hulled and sliced
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.
To make this dish suitable for a vegan diet, swap the eggs for 100ml Oggs Aquafaba Egg Alternative.
And to drink...
No.1 Reserve Tawny Port, Portugal, is smooth, mellow and fruity with flavours of ripe figs, raisins, butterscotch and toasted nuts.
Typical values per serving:
Per serving 1400kJ
|Saturated Fat||6.3g saturated fat|
This recipe was first published in February 2021.