Fruity pancake slices take a fraction of the time and effort as traditional pancakes. This giant pancake is cooked in the oven and is the perfect breakfast to serve to a crowd – no flipping required!

?Serves: 8
Prep: 10 mins Cook: 20 mins

Ingredients

• 1 1/2 cup plain wholemeal flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 2/3 cup milk
• 2 large eggs, beaten
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips
• 1 medium banana, thinly sliced
• 1/2 cup frozen or fresh berries (blueberries, raspberries)

Directions

1. Preheat oven to 180°C
2. Grease and line the inside of a shallow baking dish with baking paper
3. In a large bowl, whisk together the flour, cocoa powder and baking powder and make a well in the middle
4. In a separate bowl, mix together the milk, eggs, butter and vanilla extract
5. Pour the wet ingredients into the well of dry ingredients, adding choc chips and combine
6. Pour the batter into the prepared baking dish
7. Place the banana and berries on top of the batter
8. Sprinkle extra choc chips on top to give it some flair
9. Bake in oven for 20 minutes, or until golden on top
10. Choc chips make it hard to test whether the pancake is ready, so test by gently pushing the centre of the pancake down with your finger (if it’s firm and bounces back after releasing, then it’s ready)
11. Remove from oven and cool in the pan for 10 minutes
12. Gently remove from the pan and rest on a cooling rack to cool completely before serving

Notes

You can also use white flour or mix half and half, but the fibre content will be reduced.

Check out some other awesome snacks here.