Скачать или смотреть Taco tuesday gets a breakfast remix with our choc banana pancakes 🥞

Choc-banana & peanut butter pancake tacos
Serves 4 | Prep 15 mins | Cooking 30 mins

250g smooth ricotta
2 tbs caster sugar
1 tsp vanilla bean paste
½ cup (140g) crunchy peanut butter
4 small just-ripe bananas, sliced lengthways
Honey, to drizzle
Icing sugar, to serve
Chocolate pancakes
11/2 cups (375ml) milk
1 Coles Australian Free Range Egg, lightly whisked
11/4 cups (185g) self-raising flour
¼ cup (25g) cocoa powder
¼ cup (55g) caster sugar
¼ tsp bicarbonate of soda
40g butter, melted
¼ cup (45g) dark choc chips

1. Whisk the milk and egg in a jug. Combine the flour, cocoa powder, sugar and bicarbonate of soda in a large bowl and make a well in the centre. Pour the milk mixture into the well and stir until smooth.
2. Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) batter into the pan. Top with some choc chips. Cook for 2 mins or until bubbles appear on the surface. Turn and cook for 1 min or until golden and cooked through. Transfer to a plate and loosely cover with foil. Repeat with remaining batter and butter to make 7 more pancakes.
3. Combine ricotta, sugar and vanilla in a bowl. Use a balloon whisk to whisk until firm peaks form.
4. Spread half of each pancake with peanut butter and top with ricotta mixture. Top with banana and honey. Fold pancakes and dust with icing sugar to serve.