INGREDIENTS

Pancakes:

1 Frozen or fresh banana

2 Eggs or 2 tbsp Honest to Goodness agar agar mixed with 2 tbsp water for a vegan option

2 tbsp Honest to Goodness organic buckwheat flour

1 tsp Honest to Goodness baking powder aluminium free

Pinch of cinnamon

1/2 tsp vanilla extract (optional)

Choc Tahini sauce:

15g unhulled tahini

1 tsp Honest to Goodness organic maple syrup or organic date and maple syrup

1/2 tbsp Honest to Goodness organic cocoa powder

1-2 tbsp water (for preferred consistency)

Topping:

Honest to Goodness organic dark choc drops 70%

METHOD

1. Place all pancake ingredients into a blender. Blend for 30secs - 1 minute until the batter is smooth and even consistency.

2. Preheat a non-stick fry pan on low heat and add just enough coconut oil to grease.

3. Using a 1/4 cup, scoop the batter into the pan and cook for 3-4mins each side or until golden brown on each side.

4. To create the Choc Tahini Sauce, place all the ingredients in a small bowl and whisk with a fork until well combined.

5. Stack your pancakes and top with a generous drizzle of sauce and a small handful of the chocolate drops for a crunchier texture.