Chocolate raspberry pancakes
- 2 ripe bananas, peeled and broken into chunks
- 2 medium eggs
- 1tsp clear honey
- 1tsp vanilla extract
- 50g porridge oats
- 50g plain flour
- 1tbsp cocoa powder
- ½tsp bicarbonate of soda
- 100g raspberries, plus 50g extra to serve
- ½tbsp coconut oil
- 160g fat-free natural yogurt, to serve
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 100g 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 mins on both sides, then transfer to a plate. Repeat with the remaining mixture.
Serve 2 pancakes per person topped with some of the yogurt and more raspberries.