September 7, 2019

What a way to start the day...or to snack...or for desert!!! Pancakes are delicious and we've changed up the traditional recipe to make these vegan and sneaked in some super grains.


120g ripe banana

120ml non-dairy milk

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

1 teaspoon baking soda

20g cocoa powder

85g quinoa flour

100g self-raising flour

2 tablespoons mini chocolate chips


1. In a blender combine the banana, milk, vinegar and maple syrup. Then add the flours, cocoa and baking soda and blend well. Once blended stir in the chocolate chips (reserving a few to sprinkle over the top at the end)

2. Over a medium heat, warm a non-stick pan and spray lightly with cooking oil.

3. Drop about 1 tablespoons of batter into the pan and then spread into a circle.

4. cook for 2-3 minutes, until you can easily slide a spatula underneath. Flip and cook for 2-3 minutes on the other side. Remove from the pan.

5. Repeat steps 3 & 4 until all the batter is used (it'll make about 9 pancakes)

6. Serve with your favourite topping and sprinkle on the remaining chocolate chips; we love sliced banana and a drizzle of maple syrup!

TIP: As with many pancakes these can be stored in an air-tight container once made and reheated when needed. Great for kids who get up at different times.

Macronutrients Per Portion

Calories: 313

Protein: 10g

Carbohydrates: 58g

Fats: 5g

Chocolate Banana Pancakes



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