Vegan chocolate chip banana coconut pancakes

What you'll need 

1 ripe banana 

60 mL (¼ cup) unsweetened vegan coconut yoghurt

188 mL (¾ cup) plain flour

125 mL (½ cup) soy milk 

1 tsp baking powder

½ tsp cinnamon

1 tsp vanilla extract

1 tsp maple syrup

Pinch of salt

20–30 g (2–3 tbsp) vegan chocolate chips

2 tbsp of coconut flakes 

1 tsp coconut oil for cooking

Guide: 
Mash the banana in a bowl until mostly smooth.Add the coconut yoghurt, plant-based milk, vanilla and maple syrup. Whisk until combined.Add the flour, baking powder, cinnamon and salt. Gently mix until just combined. Don't overmix. Fold in the vegan chocolate chips.Let the batter rest for 5 minutes. If it looks too thick, add 1–2 tbsp extra plant-based milk. Heat a non-stick pan over medium-low heat and lightly grease with the oil. Pour approximately 2 tbsp of batter into the pan for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden and cooked through. Repeat with the remaining batter. Serve warm with your favourite toppings.🥞