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Our kitchen building suffered a devastating fire and sadly, we cannot send any food out at present. It's heartbreaking. We are working hard to try and find a way through, and will keep you updated. If you are not already on our mailing list, please do sign up if you would like updates. Thank you to our wonderful and loyal customers, we appreciate you all so much. With all best wishes and much love, Eleanor and Shamim


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The Fluffiest Chocolate Banana Pancakes for Shrove Tuesday

We wanted to wish everyone a very happy Pancake Day for tomorrow and share a DELICIOUS recipe for extra fluffy American style chocolate banana pancakes. They are easy to make and the whole family will love them. We topped ours with a mix of berries, persimmon, chopped nuts and toasted coconut flakes. If you wanted to be particularly decadent you could spread so Biscoff over them. We also love adding almond butter and then a light drizzle of maple syrup. 





2 ripe bananas (mashed)
120g self-raising flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp sea salt
2 tbsp golden caster sugar
1 tsp vanilla extract
100g vegan chocolate chips
160ml nut milk of choice
2 tbsp melted vegan butter or vegetable oil


Optional toppings:
sliced persimmon
toasted coconut flakes
chopped hazelnuts/walnuts/brazil nuts
sliced banana
Biscoff Spread



 Mash the bananas in a mixing bowl.

Stir in the sugar, salt and oil/melted butter.

Add the flour, spices and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk.

Fold in the chocolate chips.

The batter should be a thick but still pourable consistency.

Add 1 tablespoon of coconut oil to a heated frying pan over medium-high heat and wait until fully melted.

Pour 1/4 cup of pancake batter onto the pan and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. 

Stack your pancakes and then serve with fruit, nuts, Biscoff spread, nut butters- the possibilities are endless.