Prep Time:10 mins
Cook Time:20 mins
These are a once-in-a-holiday (or life-time) brunch treat! They are über filling but very delicious. I really recommend them eaten with a mass of fresh fruit like strawberries and bananas as the chocolate in them melts & making these little free-from pancakes a real rich & indulgent treat!
- 2 bananas
- 1 C gluten-free oats (we use nairns)
- 1½ C m!lk alternative (we use koko a thin coconut m!lk)
- ¼ C oil (we used organic sunflower oil)
- 1 C gluten-free self-raising flour (we use doves)
- 1 tsp gluten-free baking powder
- 1 tsp gluten-free bicarbonate of soda choc-chips*
In a big mixing bowl mash up the two bananas before adding all the ingredients (except the chocolate chips) to create a thick lumpy batter.
Pop some choc-chips* in a bowl on the side & prep whatever toppings you are gonna have with your pancakes. (I love fresh bananas, whilst Aars loves my chocolate sauce)
Heat up your pan (I use a stone one) on a medium flame, add some sunflower spread to the pan; once it has melted drop spoonfuls of batter into the pan. Pop a few choc chips on top of the pancakes then spoon a little more batter over them so that the chocolate is completely covered.
Once the sides start to change colour it’s time to flip the pancakes over, they take far less time to cook on the second side than the first. When they have reached a lovely golden colour take them off the heat and serve.
Enjoy gobbling these monster drop scones with their marvellous melted chocolate middle.
*If you cannot find chocolate chips which are safe for your family use your families fave safe chocolate, and create chocolate chunks. In the photos we used some safe free-from chocolate chips I got in Europe, but now we tend to chop up some Willies Cacao chef drops.