Banana Pancakes + Chocolate Dipped Strawberries
Recipe type: Pancakes, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 1-2
  • Chocolate Dipped Strawberries
  • 150g dark chocolate, broken into squares
  • 1 punnet fresh strawberries, washed
  • Pancakes
  • 2 large ripe bananas, mashed
  • 1 large egg
  • 1 tsp vanilla bean extract
  • ½ tsp ground cinnamon
  • 2 Tbsp Fair Foods Hemp Seeds
  • ½ cup oat flour or gluten free all purpose flour
  • 2 Tbsp almond milk, if needed to thin the batter
  • 1-2 Tbsp coconut oil, for frying
  • Toppings
  • Chocolate dipped strawberries
  • Fair Foods Hemp Seeds
  • Maple syrup
  1. Chocolate Dipped Strawberries
  2. Line a tray with parchment paper, set aside.
  3. In a double boiler, place chocolate into bowl, stir over medium heat until completely melted and smooth.
  4. Dip each strawberry into melted dark chocolate, shaking off excess back into the bowl. Gently place on prepared tray, repeat with remaining strawberries.
  5. Refrigerate strawberries until chocolate is completely set.
  6. Pancakes
  7. In a medium bowl, add mashed banana and egg and stir till combined.
  8. Add remaining ingredients and mix well.
  9. Add almond milk if mixture is too thick, you’re looking for a thick pouring consistency.
  10. Heat 1 tablespoon coconut oil in a large fry pan over medium-high heat.
  11. Using a pouring jug or cup, pour pancake mixture into pan to desired pancake size.
  12. Cook for approx. 30 seconds - 1 minute on each side or until golden. Add more coconut oil and repeat with remaining batter.
  13. Toppings
  14. Remove strawberries and serve them with the pancakes along with the maple syrup and hemp seeds.
Recipe by Wholesome Patisserie at