What you need:

  • One ripe banana
  • 125ml sparkling water 
  • 125ml plant milk of choice 
  • 2 tbsp Meridian Smooth Chocolate Spread
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 150g spelt flour
  • 3 tsp baking powder
For the sauce:
  • 5 tbsp Meridian Smooth Chocolate Spread
  • 20g dark chocolate, finely chopped
  • Plant milk of choice, to achieve desired texture (we used 8 tbsp)


  1. Place the banana, water, plant milk, chocolate spread, maple syrup and vanilla into a blender. Blitz until smooth and foamy. Add in the flour and baking powder, then blend again to combine. Set aside to thicken slightly for a few minutes.
  2. In the meantime, heat some oil or butter in a pan until melted and hot. On a medium to high heat, add spoonfuls of pancake mixture to the pan and cook until bubbling ( a few mins). Flip and cook on the other side - both sides should be golden and cooked through. Repeat with remaining mixture (tip: to keep pancakes warm, heat the oven on low and keep cooked pancakes inside, wrapped in kitchen roll)
  3. Makes the sauce by gently melting together the chocolate spread and the dark chocolate, stirring until well combined. Whisk in the milk, 1 tbsp at a time, until you reach desired texture. Serve your pancakes warm topped with drizzled of sauce and fresh berries. 
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