RECIPES BY Rhiannon Lambert

Chocolate Banana Pancakes

  • 10 minutes
  • Serves 2 (makes 8-10 pancakes)
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Essential ingredients

1 ripe banana
240ml oat or almond milk
1 tbsp coconut oil, melted
120g plain or spelt flour
1 ½ tsp baking powder
3 tbsp cacao powder

Chocolate Sauce:
2 tbsp coconut oil, melted
2 tbsp maple syrup
3 tbsp cacao powder

To serve: 2 tbsp mixed berries, 2 tbsp peanut butter, 2 tbsp maple syrup


  1. For the pancakes, add the banana, oat or almond milk, melted coconut oil, flour, baking powder and cacao powder to a blender and whizz until smooth. Leave to rest for 5-10 minutes.
  2. Heat a large non-stick frying pan with some oil and use 1 tablespoon of batter per pancake. Cook for 2-3 minutes until bubbles form, flip over and cook on the second side until firm and springy. Repeat to use all the batter.
  3. For the chocolate sauce, stir together all the ingredients until smooth – bet served warm as the sauce will solidify as it cools! Pop it in the microwave for 20 seconds to warm back up.
  4. Stack the pancakes and serve with the chocolate sauce, peanut butter, berries and maple syrup.