A fabulous breakfast to have on a weekend when you have a bit more time and want something different. Bananas, blueberries and of course a hit of dark chocolate to elevate this dish, plus no eggs which is great as I didn't have any, So vegan friendly.
1 Tbsp sunflower oil, plus extra to oil the pan
½ tsp ground cinnamon
100g flour mix (I mixed 80g plain flour and 20g organic dark chocolate powder)
20g raisins (you don't have to but it adds a fruity bite)
½ tsp baking powder
½ tsp vanilla powder
250ml oat milk
20g 80Noir Ultra Dark Chocolate
Juice of 1 orange
Dollop of greek yoghurt (you can use coconut whipped cream)
maple syrup, to serve (optional)
In a mixing bowl, mash the banana with a fork, Raisins, vanilla and cinnamon. Add the flour and baking powder. Stir while gradually adding the oat milk. The batter will take on the consistency of yogurt. If its slightly loose, add some more flour and whisk.
In the meantime, add the blueberries, orange juice and chocolate to a smaller pan and heat up. Stirring continuously with a wooden spoon, let the blueberries burst and the solution get thicker. When it is all combined, whisk it all up and pour into a jug.
Place a frying pan on a medium heat. Oil it using a little sunflower oil on a scrunched piece of kitchen towel. Drop tablespoonfuls of batter onto the pan and swirl so it spreads across the surface. When bubbles pop and the glossiness of the pancake becomes matte (about two minutes), flip over. Cook for a further couple of minutes.
Place the finished pancakes on a plate. Repeat the process until the batter is used up.
Serve hot with the source and greek yoghurt dolloped on top and enjoy!
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