Chunky Monkey Pancakes

What you need to do

1. Add all the pancake ingredients to a food processor or blender and process until smooth.
2. Heat a non-stick frying pan or skillet over medium heat and coat it with a little coconut oil. 
3. Using a ladle, 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. 
4. 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. 
5. Pour the sauce over the pancakes and sprinkle with the chocolate chips.

Serves 1

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

*Nutrition per serving