Combine the dry ingredients: porridge and pancake mixes, cocoa nibs, leavening agent.
Puree the banana with the water and coconut oil and combine with the dry mix, adding the vinegar at the end.
Grease a rectangular cake pan with coconut oil, pour in the batter and spread evenly with a spatula to a height of 1 to 1.5 centimeters.
Sprinkle the coconut chips over the top.
Bake in a preheated 180°C oven for 20 minutes.
While the brownies are still hot, brush the top with the maple syrup and water mixture.
Once cooled, cut the brownies into squares and serve.
If you’d like to dress your brownies up a bit, make a sauce with 1 tablespoon of cocoa powder and 1 teaspoon each of coconut oil, maple syrup and water, and drizzle over your brownies.