Allergy free choc banana pancake recipe

I was so hungry I couldn't remember to put the toppings on before taking the photo. Banana slices and maple syrup were chosen and they were quite nice too. Enjoy.

Ingredients

• 3 small bananas, mashed
• 2 cups Orgran self-raising flour
• Pinch of salt
• 1/4 cup cocoa
• 1 1/2 cups goat’s milk (may need a dash more)
• 2 tsp Orgran No Egg whisked with 60mls water until thick
• 60g Nuttlex, melted
• Extra melted Nuttlex to grease

Method

• In a large bowl, sift the flour, cocoa and salt over the top and stir to combine.
• Make a well in the centre.
• Mash the bananas in a separate bowl.
• Whisk the banana together with the goat’s milk and No Egg mixture.
• Add the banana mixture to the flour mixture, whisking constantly until a smooth batter forms.
• Stir in the melted Nuttlex.
• If needed add a dash more goat’s milk.
• Heat a large non-stick frying pan over medium heat.
• Brush with the extra melted Nuttlex to lightly grease.
• Pour 1/3-1/2 cup of the batter into the pan to form a pancake.
• Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath.
• Turn and cook for a further 1-2 minutes or until golden.
• Transfer to a plate and cover with a clean tea towel to keep warm.
• Repeat, adding more Nuttlex to grease the pan when needed.