Recipe created by Megan Hallett –
Is there any type of food that embodies all the feelings of a Sunday more than pancakes? They’re the ultimate lazy day food, perfect for taking your time over and smothering in all your favourite toppings. There is something so special about chocolate chip pancakes. The way the chocolate melts as it hits the pan is honestly what dreams are made of, and topped with crunchy peanut butter makes for the ultimate drool-worthy weekend breakfast.
3 ripe bananas
1 cup of rolled oats
1 cup of almond milk
½ cup (50g) of CoCo Chemisty’s 85% dark chocolate chips
A generous helping of peanut butter
Start by adding the bananas, oats and almond milk to a food processor and blend on a high speed until smooth. Place a tiny but of coconut oil into a frying pan on a medium heat, allow to melt before adding roughly ½ cup worth of mix to the pan. Place a few chocolate chips in the batter, letting the pancakes cook for roughly 3 minutes on each side – the first few may take a little longer as the pan heats up.
Repeat until all the batter is used up and stack those pancakes high! I left a little chocolate to melt and drizzle over my pancakes before dolloping a heaped tablespoon of crunchy peanut butter on top. Please note: pancakes are best enjoyed in your favourite pyjamas, cuddled up on the sofa in front of Sunday Brunch.
To see more of Megan’s recipes visit her website: https://www.plantbasedlondoner.com