These are so light and fluffy and this mixture makes around a billion (approx. 30 American pancake size) so you can save some of the batter and keep it in the fridge for the next day or even freeze the pancakes once they’re made and thaw them in the toaster when you want some more!

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Ingredients

➡️ 2 ripe bananas (approx 170g)
➡️ 2 eggs
➡️ 400ml almond milk or milk of your choice
➡️ 400g self raising flour (can sub for gluten free)
➡️ 1 tsp vanilla extract
➡️ 1 tbsp honey
➡️ Handful choc chips
➡️ Coconut oil spray or just coconut oil for cooking them in the pan

Directions

✅ Pop all the ingredients (apart from the choc chips) in the blender and blend
✅ Add in the choc chips and stir
✅ Leave mixture to sit for a few mins
✅ Spray some coconut oil in a large frying pan (I use 3 pans to make cooking them quicker and use one to keep them warm once they’ve been cooked)
✅ Slowly pour in the batter in small american pancake sizes
✅ Wait for them to bubble on the top and then flip them over and cook the other side
✅ Store cooked ones in a warm pan
✅ Repeat the process until they’re all cooked
✅ Serve and top with your choice of toppings 🥞😋

I topped mine with melted frozen blueberries and cherries, melted dark chocolate, peanut butter, white chocolate stars, chocolate sprinkles and freeze dried raspberries 😋🤤

Enjoy!

With love, Tash ❤

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