Banana & Chocolate Chip Pancake Stack

Ingredients

• bananas — sliced2 ea
• chia seeds12 g
• plain flour200 g
• rolled oats100 g
• soya milk300 ml
• dark chocolate chips — 70% cocoa50 g
• rapeseed oil15 ml
• raspberries — for the compote; optional150 g
• blackberries — for the compote; optional150 g
• maple syrup — for the compote; optional15 ml

Method

1. Place the bananas, chia seeds, flour, oats, soya milk and a pinch of salt in a food processor or high-speed blender. Blitz for 20-30 seconds until smooth.
2. Transfer the mixture to a bowl and stir in the chocolate chips. Set aside for 10-15 minutes to rest and thicken.
3. Warm a large non-stick frying pan over medium heat. Add 1/2 teaspoon oil and wipe around the pan with a piece of kitchen paper. Spoon 2 tablespoons of batter into the pan for each pancake - you should be able to cook about 3-4 pancakes at a time, depending on the size of your pan.
4. Cook for 2-4 minutes on each side, until bubbly and golden. Transfer to a plate, then repeat with the remaining batter, adding a little more oil as needed.
5. For the optional compote, place the raspberries, blackberries and maple syrup in a small saucepan over low heat. Cook gently for about 5 minutes, until the berries just soften. Serve with the pancakes.