INGREDIENTS

• 145g Jumbo Oats
• 320ml Oat Milk
• 1 Ripe Banana
• 75g Dark Chocolate
• 4 Tbsp Desiccated Coconut
• 2 Tbsp Maple Syrup
• 1 Tsp Baking Powder
• Coconut Oil (to cook)

Toppings:

• Plain Yoghurt
• Blueberries
• Banana
• Flaked Coconut
• Cacao Nibs

HOW TO MAKE IT

1. Mash the banana and mix with the oat milk and maple syrup.
2. Place the oats into a food processor along with the baking powder and blitz until the oats are a flour consistency.
3. Slowly add the banana mixture to the oats and blitz until combined.
4. Chop the chocolate into tiny chunks. Add to the pancake mixture along with the desiccated coconut and stir until evenly distributed.
6. Heat a little coconut oil in the Ballarini frying pan over a low heat.
7. Use a ladle to spoon out one scoop of the pancake batter.
8. Allow to cook for 1-2 minutes then use a spatular to flip the pancake and cook for a further 1-2 minutes on the other side.
9. Repeat until all the batter is used.
10. To serve, top with plain yoghurt, blueberries, slices of banana, flaked coconut and a sprinkle of cacao nibs - Enjoy