Banana & Chocolate Pancakes

Recipe makes around 10 pancakes.


Pancakes: 2 cups plain flour 1 tsp baking powder 1 tsp bicarbonate of soda quarter tsp salt 1 tsp vanilla extract 100g dark chocolate (chopped up) 1 banana (mashed) 2 cups soya milk (must be soya due to the protein content which reacts with the apple cider vinegar, creating vegan buttermilk) 1 tbsp apple cider vinegar Caramelised Bananas: 2 bananas (halved) 1 tbsp oil Method: Add your apple cider vinegar and soya milk together and set to one side until curdled. In a large bowl sift together flour, baking powder, baking soda and salt. Add the chocolate to the dry mix and combine. Mix your milk and apple cider mix with the mashed banana. Pour the wet mixture in with the dry mix and stir until just incorporated.

(Be very careful here and do not over stir your batter as this will make the pancakes rubbery.) Place a nonstick pan on a medium heat and add a little oil.

Spoon/ladle your batter onto the pan (I do around a third of a cup for each pancake). Cook pancakes until bubbles appear on the surface, then flip them over and cook the other side until slightly golden. To make your caramelised bananas, place a frying pan on a medium heat and add your oil.

Slice your bananas length ways, then add to the pan flat side down and allow to cook for 5 minutes until golden.

Serve your pancakes with a generous drizzle of maple syrup, enjoy! x