The carbs and B vitamins in bananas help to boost energy levels - this is a delicious pancake recipe for banana pancakes with chocolate sauce.
- 4 pancakes
- 50g (2 oz) milk chocolate, chopped
- 50g (2oz) dark chocolate, chopped
- 100ml (3 1/2 fl oz) double cream
- 2 tbsp golden syrup
- 2 medium bananas, peeled and sliced
- Vanilla ice cream or whipped cream, to serve
To make the sauce, put the chocolates, cream and syrup in a small bowl and melt in the microwave in 15 second bursts, stirring well in between (you will probably need 3-4 bursts).
Alternatively melt the chocolate, stirring occasionally, over a pan of warm water making sure the bowl does not touch the water.
After making the pancakes keep them warm in a low oven or reheat cold pancakes in a microwave for around 15 seconds each and keep warm in a low oven.
Lay the pancakes out and put sliced bananas over one quarter of each pancake. Fold the pancake in half over the banana and in half again so that the banana is wrapped in the pancake. Transfer to plates and spoon over the sauce.
Serve with vanilla ice cream or whipped cream.
Leftover sauce can be refrigerated for up to 2 weeks in a resealable box or jar and reheated gently in the microwave to use on ice cream.