These clean little babies are ideal to make for a leisurely weekend breakfast, or perfect with a cup of tea in the afternoon. They're so indulgent and filling - and more importantly for us, really easy to make.
1 mashed banana
1 tea spoon organic cacao powder
1 free range egg
Fage Greek Yoghurt
Meridian Almond Butter
First, combine the oats, cacao and egg into a large bowl and stir. Mash the ripe banana and fold into the mixture.
Heat a pan with some coconut oil and when really hot, ladle your pancake mixture into the pan - it's up to you how big / thin / small you decide to make each pancake, I've gone for three scoops in this particular recipe, cooking one at a time.
Flip each pancake a couple of times to ensure the egg is cooked all the way through.
Top with whatever you fancy - I've gone for blueberries, nut butter, Greek yoghurt and a cinnamon dusting, but I also love adding raspberries, dessicated coconut and chia seeds.