Treat someone special to this luxurious version of my tried and tested Banana and Oat Pancakes. Top your chocolate oat pancakes with a quick and easy berry coulis. The berry coulis can be used to serve with porridge, as a cake icing or simply spread on a slice of bread instead of jam. It will keep fresh for up to 3 weeks in the fridge.
For lots more pancake inspiration, check out some of my favourites here! If you haven’t tried my Caramelised Bananas yet then get on them, they are divine over pancakes, granola or just some yoghurt.
Makes 6 pancakes, serves 2.
- 2 bananas
- 2 eggs
- 100g oats
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 50ml milk
Berry Coulis:
- 100g raspberries
- 50ml water
- zest and juice of 1 small orange
- 1 tbsp honey
To serve:
- Plain Greek-style yoghurt or creme fraiche
- Place all the pancake ingredients in a blender and blend until smooth.
- Place in the fridge for at least 20 minutes or ideally overnight.
- For the berry coulis: place all the ingredients in a saucepan and bring to a gentle simmer. Cover, turn the heat to low and allow to cook for a further 5 minutes. Remove from the heat and allow to thicken as it cools.
- Remove the pancake mix from the fridge and whisk to loosen it a little.
- Place a non-stick frying or griddle pan on a medium-low heat. Pour 2 large tablespoonfuls of the mix onto the pan, swirling into a circular shape.
- Cook until bubbles appear on top and flip gently over.
- Cook on the opposite side for 2 minutes and remove to a warm plate.
- Repeat the above with the remaining mixture.
- Stack your pancakes up and serve with a dollop of yoghurt and berry coulis.
