Mash the banana until smooth in a large jug. Add the eggs and whisk lightly to combine.
Add in the cacao powder and desiccated coconut - whisk to combine before folding in the flour and baking powder to form a thick, chocolatey paste.
Gradually pour in Koko Original, whisking continuously to loosen the paste to a thick batter.
Place a large non-stick frying pan over a medium heat and melt the coconut oil. With a piece of kitchen towel, swipe away any excess oil.
When the pan is hot, pour the batter carefully, forming approximately 6cm puddles of mixture. Leave plenty of space between each puddle as they will increase in size as they cook.
Cook over a low to medium heat of 1 - 2 minutes, or until you see bubbles on the surface of the mixture, before flipping with a spatula and cooking for a further minute. Repeat until all the mixture is cooked.
Serve with a selection of toppings - we like; coco nibs, fresh fruit, mixed seed, maple syrup, Koko Plain or Vanilla yoghurt and toasted coconut.
Yum! Perfect breakfast 💓
Deliciously mellow dairy-free alternative #cheese 😋
Your yoghurt is amazing! I have it on my cereal most days 💛