Banana, oat + chocolate pancakes

Serves 2

We love this as an afternoon snack, but if you impartial to a sweet breakfast, then go right ahead!

Poppy cooks...

1. In a small mixing bowl combine
   small banana, mashed,
   1/2 teaspoon vanilla extract,
   6 tablespoons rice milk,
   1/4 cup gluten-free flour,
   1/4 cup quick cooking oats,
   1 teaspoon baking powder,
   2 teaspoons coconut sugar,
   1/4 teaspoon reishi,
   1/4 teaspoon celtic sea salt and
   35g (8 squares) dark chocolate.
   
   
2. In a non-stick pan, melt a little
   coconut oil and spoon a quarter of the mixture to form a pancake. Flip once the first side is cooked.
   
   
3. Once the pancakes are all cooked, top with
   coconut yoghurt and
   fresh fruit.