Banana and Raspberry Pancakes with Chocolate and Coconut Topping.

Ingredients:
1 Egg
1 Ripe Banana
2 tsp of gluten free flour (1pp)
10 raspberries - mashed
1 tsp Nutella (1pp)
1 tsp of desiccated coconut

Method:

1. As with the normal banana pancakes, whiz up the banana and egg in a bowl until smooth. Add in the flour (I used gluten free but standard flour, buckwheat etc can be used also) and stir thoroughly.
2. Add in half of the raspberry and stir.
3. Fry in a good non stick pan with spray oil until cooked through.
4. Heat the tsp of nutella with a ½ - 1 tsp of water and stir to make a chocolate sauce.
5. Serve with the remaining raspberries and a sprinkle of coconut.