In a large mixing bowl, add the flour, baking powder, cocoa powder and stir well, then make a well in the middle.

Pour the milk butter and maple syrup into the centre of the bowl, then add the eggs. Whisk starting from the centre allowing the flour mixture to fall in slowly. This will prevent lumps from forming.

When the mixture is fully combined, if the batter is too thick add a little extra milk just one tablespoon at a time.

Heat about 1/4 of a teaspoon of butter in a non stick pan over a medium heat. Use an ice cream scoop to divide the batter into the pan. When bubbles form on the top of the pancakes, flip over then cook the other side until golden. Repeat until the pancakes are all cooked. You can leave them in a warm oven until ready to serve.

To make the chocolate sauce, mix the ingredients together in a bowl until smooth and creamy. If you wish to make the sauce thinner just add a little extra milk.

Serve pancakes warm topped with chopped banana, drizzle over the chocolate sauce then top with finely chopped nuts. (For babies ensure nuts are very finely ground or omit).