Looking for tasty new ideas for weekend breakfasts? Try out this chocolate and banana pancakes recipe for your next lazy day brunch. Made with mashed banana, the pancakes provide potassium, which helps keep hearts healthy. And as the recipe uses aquafaba (the water from a can of chickpeas) in place of egg, they’re suitable for vegans, too. A drizzle of Meridian Cocoa & Hazelnut Butter adds chocolatey flavour, while a handful of berries to serve provide a boost of antioxidants.
Makes 4 pancakes
1 large banana
2 tbsp aquafaba (chickpea water)
1 tbsp Meridian Cocoa & Hazelnut or Cocoa & Peanut butter
Mixed berries, to serve
1 Mash the banana very well with a fork, until it’s a puree with no large lumps. Beat the aquafaba and stir in to the banana until well combined.
2 Heat a non-stick pan and use ¼ of the mixture to make each pancake. Either spoon into circles or use a mould to make a heart shape. Add several dollops and drizzles of Meridian Cocoa & Hazelnut butter to the pancake once it’s in the pan and swirl with the tip of a knife before the mixture sets.
3 Cook for 2-3 minutes on each side on a medium low heat and serve immediately with mixed berries and extra cocoa and hazelnut butter.
Chocolate and banana pancakes recipe courtesy of Meridian.