RECIPE

INGREDIENTS

HOTCAKES

• 1/4 cup oats
• 1 ripe banana
• 1 egg
• 1 heaped tbsp ricotta
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Coconut oil, for frying

CHOCOLATE SAUCE

• 1 tbsp cacao powder
• 1 tbsp coconut oil
• 1 tsp maple syrup
• Pinch of salt

METHOD

For the hotcakes, place the oats in a food processor/blender and blitz until fine. Add the banana, egg, ricotta, cinnamon, vanilla, baking powder and salt, and blend until smooth.

Heat a small amount of coconut oil in a pan over a medium heat and scoop a couple of tablespoons of mixture for each hotcake. They will be easier to flip if you keep them quite small. Cook for a couple of minutes on one side until brown, then carefully flip and cook for another couple of minutes. Once fully cooked, set aside on a plate.

For the chocolate sauce, heat cacao powder, coconut oil, maple syrup and salt in a small saucepan over a low heat until all combined. Pour the sauce over hotcakes and top with your choice of nuts and fruit.

Makes 4 small hotcakes.