SuperfoodIngredients

50 g House of Chocolate Almond Mylk Chocolate
1 Banana
200 ml Coconut milk
3 tsp Agave syrup
200 g Wholemeal Flour
1 ½ tsp Baking powder
2 tsp Coconut oil, melted

Method

1. Mash the Banana:

Use a fork to mash the ripe banana until smooth.

2. Mix Wet Ingredients:

Stir in the coconut milk, melted coconut oil, and agave syrup until well combined.

3. Combine Dry Ingredients:

Add the flour, baking powder, and chopped milk chocolate to the mixture. Mix thoroughly until the batter is smooth and well combined.

4. Cook the Pancakes:

Heat a non-stick frying pan over medium heat. Add the pancakes to the dry pan, flipping them when bubbles appear on the surface, and cook until golden brown, approximately 2 to 3 minutes on each side.

5. Serve:

Garnish the pancakes with nuts, fresh berries, and additional syrup to taste. “

Comment: Use gluten-free flour if you follow a gluten-free diet.