Chocolate Raspberry Pancakes
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 ripe bananas, peeled and broken into chunks
- 2 medium eggs
- 1 tsp clear honey
- 1 tsp vanilla extract
- 50g / 1/2 cup porridge oats
- 50g / 1.75 oz plain flour
- 1 tbsp cocoa powder
- ยฝ tsp bicarbonate of soda
- 100g / 3.5oz raspberries
- ยฝ tbsp coconut oil
Method
- Blitz the bananas, eggs, honey and vanilla in a food processor until combined.
- Add the oats, flour, cocoa powder and bicarbonate of soda and blitz again.
- Gently mix in the raspberries with a spoon.
- Heat the oil in a large nonstick frying pan. Make a few pancakes at a time by adding two large spoonfuls of the mixture to the pan per pancake. Cook over a low heat for 2-3 mins on both sides, then transfer to a plate. Repeat with the remaining mixture.