Chocolate and banana pancakes

Served warm and freshly made, these pancakes are fluffy and melt in the mouth. Be sure to use bitter chocolate in this recipe, otherwise it will be too cloying. I used non-dairy hazelnut milk in the recipe, which was lightly sweetened so if using unsweetened milk, you may wish to add ½ teaspoon of sugar or other natural sweetener, although I have made it before with unsweetened milk and there is little difference in taste.

Servings: 2-3
    

Ingredients
1 large ripe banana

1 cup/125 ml milk

¼ cup/125 ml water

¼ tsp natural vanilla extract

½ cup jowar/sorghum flour

½ cup rice flour

1 teaspoon baking powder

½ tsp cinnamon

2 tablespoons dark chocolate chopped into small chunks

Method

Mash the banana in a bowl until no large chunks remain, add the milk and vanilla extract and mix well. Add the flours, baking powder, cinnamon, chocolate and then water and mix until fully incorporated. The batter should be of a consistency that is easy to drop from spoon. If it is too thick mix in a little more water.

Heat a non-stick frying pan or suitable pan over a low heat. If you don’t have non-stick pan, lightly oil the pan. When the pancake is hot, drop tablespoonfuls of the pancake batter onto the pan and cook for about 2-3 mins or until the batter has bubbled and started to dry. It should peel off with a thin spatula and the underside should be golden brown. Flip over and cook for 1-2 mins on the other side until it has browned and dried and can be lifted from the pan. You can test a pancake to determine if the pancakes are cooked inside. Serve immediately or they will become heavy.