Sam Talbot's Ripe Banana and Dark Chocolate Pancakes With Warm Syrup and Coconut Cream

If you crave sugar when you need an energy boost, give these pancakes a try. Instead of traditional, unhealthy sweet treats, these pancakes are loaded with fat, fiber, and protein to help you get through the day. Plus, they're sweet which means they squash your craving and increase your energy.

Recipe from100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh, By Sam Talbot

1 can (13.66 oz) Coconut milk (chilled at least 4 hours)
3 Large eggs
pinch Fine sea salt
3 Ripe bananas (mashed)
3/4 cup Uncooked quick-cooking oats
2 oz Bittersweet chocolate (grated, plus more for garnish)
1/2 cup Pure maple syrup (warmed)

Without shaking or tilting the can, carefully open the coconut milk. Remove the solidified coconut cream from the top, and place in a chilled bowl (reserve the liquid for another use). Beat the coconut cream with an electric mixer at high speed until stiff peaks form, about four minutes. Cover and chill until ready to serve.

Whisk together the eggs and salt in a medium bowl; whisk in the bananas, oats, and chocolate. Let the batter stand five minutes or until slightly thickened.

Pour about 1/4 cup of the batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook over medium-high until the edges appear dry and bubbles form on the surface, two to three minutes. Turn the pancakes over, and cook until firm and golden brown, about two more minutes. Serve the pancakes topped with the maple syrup and coconut cream. Garnish with the grated chocolate.