Crunchy choco coconut banana pancakes

Classic pancakes for a "family-breakfast"

Ingredients (for 25 small pancakes)

  • 200g pancake mix
  • 1 packet (10g) of powdered coconut water
  • 1 large banana
  • 300ml water
  • 1 heaping tbsp cocoa nibs
  • 1 tbsp coconut chips
  • coconut oil




  • cocoa nibs
  • coconut chips
  • cocoa powder
  • maple syrup



Combine all the ingredients except the cocoa nibs and coconut chips in a blender and mix until smooth.

Add the remaining ingredients and pulse for a few seconds to break up the chips just enough to maintain the crunchy effect. Pour 3 tbsp of the batter into a well heated pan lightly greased with a bit of the coconut oil and cook all the pancakes in this way, about 1 minute on each side.

Serve the pancakes hot, sprinkling cocoa and coconut chips on top, along with a dusting of bitter cocoa powder and a drizzle of maple syrup.

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