Chunky Monkey Pancakes

Sweet Sweet Breakfast

When a lazy Sunday morning is yearning for something sweet, these pancakes are perfect.

Enjoy this sweet treat while still sticking with your health goals.

As with all the recipes, you can swap out the flour for gluten-free alternatives, and any dairy can be swapped for any plant-based milk.

1 Serving

20 minutes

Ingredients

1 tsp. coconut oil

1 tbsp. dark chocolate, chips, or grated

For the pancakes:

¼ cup (70g) plain Greek yogurt

½ cup (45g) rolled oats

½ tsp. baking powder

½ medium banana, mashed

2 egg whites

1-2 tbsp. almond milk, unsweetened

1 tsp. vanilla extract

For the sauce:

1 tbsp. peanut butter

½ medium banana

2 tbsp. almond milk, unsweetened

Directions

• Add all the pancake ingredients to a food processor or blender and process until smooth.

• Heat a non-stick frying pan over medium heat and coat it with a little coconut oil.

• Spoon the pancake batter into the pan and cook until bubbles start to appear on the surface of the pancake, around 3 minutes. Flip the pancake and cook for a further 2 minutes. Repeat the process until you have used all the batter, continue to coat the pan with coconut oil as required.

• Prepare the sauce by mashing half a banana in a small bowl and combining it with the peanut butter. Add a splash of almond milk and stir together to reach the desired consistency.

• Pour the sauce over the pancakes and sprinkle with the chocolate chips.