Spiced Banana Pancakes with Chocolate, Yoghurt, Strawberries, Walnuts and Honey

It is Monday morning and my bathroom is finally being ripped out; so-long blue tiles and shower head that is just slightly too short for my height! Amongst the smashing of tiles, the yellow and slightly spotty view of three bananas, calling out to be transformed into something tasty before it is too late (the bin will never be their final resting place, they will always get eaten in one form or another!). Today, it was the turn of a sweeter breakfast I have not indulged in for quite a while; banana pancakes with a pimped up greek yoghurt topping! I say indulge, but they are actually on the healthy side, an even tastier bonus! It was time to retrieve my crepe maker from the cupboard once more!

This recipe is for one person and makes three to four small pancakes (American pancake size if you will!). Depending on the size of your breakfast party, or your own hunger, you can double the recipe etc to suit your needs! It is also very easy to make vegan, just substitute ingredients for your preferred products. Plus, the yoghurt topping has endless possibilities too!

Spiced Banana Pancakes for One

Level: Easy!

Total time: 10-15 minutes

Makes: 3-4 small pancakes for one person

Equipment

• Crepe maker or frying pan
• Frylight sunflower oil spray, or other oil
• Jug
• Fork
• Spatula

The Pancake Batter

• 1 small banana
• 30g jumbo oats (or whatever oats you have!)
• 1 egg
• Splash of milk
• Cinnamon (optional)

Toppings

• Yoghurt (I used fat free greek yoghurt as I like thick yoghurt, but you can use your favourite!)
• Strawberries, chopped, plus extra for a bit of decoration
• Walnuts, in pieces, plus extra to sprinkle
• Sweet Freedom choc shot
• Quince Honey Farm Devon Flower Honey

Method

1. Mash the banana with a fork in a pouring jug (the jug will make sense shortly!).
2. Blitz the oats in a food processor to make a finer “oat flour” and add to the mashed banana (if you have smaller, rolled oats, you could get away with no blitzing!).
3. Break the egg into the mashed banana and oats and mix together.
4. Add the splash of milk (you want it to make the batter a bit more runny, but still have thickness).
5. Add your desired amount of cinnamon (if using) and mix into the batter.
6. Spray oil onto your crepe maker/frying pan and heat to a medium temperature.
7. Pour the batter onto the crepe maker/frying pan into small pancake circles (now the jug makes sense, super easy!).
8. Once lightly browned on one side, use a spatula to flip over and lightly brown the other side.
9. Stack your pancakes, adding a spread of Sweet Freedom Choc Shot between each one.
10. Mix some of the chopped strawberries and walnut pieces into the yoghurt and spoon on top of the pancake stack.
11. Place the remaining chopped strawberries and walnut pieces on top of the yoghurt mix, or around the plate, wherever your artistic flare desires!
12. End with a good drizzle of Quince Honey Farm Devon Flower Honey for extra sweetness!
13. Grab your knife and fork and enjoy with a massive smile!

Super easy and simple to make at any time of the day! It doesn’t just have to be the ingredients listed above, you can create your own mouth watering banana pancake stacks! How about swapping the cinnamon for some nutmeg or mixed spice; adding in different berries such as blueberries or cherries; using different spreads to layer and top your pancakes; or crumbling up different nuts like hazelnuts, almonds, or even seeds! The pancake potentials are endless!

Made this recipe? I would love to know! Tag me on Instagram and Facebook.

#oneshyfoodie