CHOCOLATE AND BANANA BREAKFAST PANCAKES (with toasted seed and nut sprinkle)

CHOCOLATE AND BANANA BREAKFAST PANCAKES – WITH HONEY COMB CHOCOLATE DRIZZLE

(Serves 4)

PANCAKES

250 ml cake flour

10 ml   baking powder

pinch of salt

1          egg

250 ml buttermilk

45 ml   honey

60 ml   sunflower oil OR melted butter

2          bananas, mashed and sprinkled with 15 ml lemon juice

            melted butter for brushing the pan

TO SERVE:

2          bananas, sliced and mixed with 15 ml lemon juice

80 g     DeVilliers Honey Comb milk chocolate, lightly chopped OR Any dark chocolate

80 ml   cream

60 ml   toasted seeds and nuts

METHOD:

• Sieve together the flour, baking powder and salt.
• In another bowl mix together the egg, buttermilk, honey and sunflower oil. Mix in the mashed banana and lemon
• Add the dry ingredients to the egg mixture and mix together to make the batter.
• Heat a large non-stick pan on low heat and brush lightly with a little melted butter. Place large spoonsful of the batter in the pan and cook it on both sides until golden brown and cooked.
• TO MAKE THE HONEY COMB CHOCOLATE DRIZZLE: Combine the chocolate and cream in a glass jug and melt together in the microwave on low power setting. Stir regularly.
• TO SERVE: Serve the pancakes stacked on serving plates, top with sliced bananas and drizzle with the chocolate. Lastly sprinkle over some seeds and serve immediately

TOASTED SEEDS AND NUTS:

50 ml each of the following: chopped pecans or walnuts, almond flakes, sunflower seeds, poppy seeds, sesame seeds and pumpkin seeds

Mix together and spread out on a baking tray.  Bake in a preheated oven at 180°C until lightly toasted.  TIP:  You can make this the day before and store in fridge for up to one month.  Also delicious on salads