Combine all dry pancake ingredients in a large mixing bowl, mix well.

Combine egg yolks, banana, coffee and coconut milk in a blender, blend until smooth. Transfer to the dry mixture, mix well.

Beat egg whites until firm peaks form and gently fold into the mixture.

Place pancake mix in the fridge while you make the coffee-chocolate sauce. For the sauce, simply combine all ingredients in a small mixing bowl and mix until well combined.

Place coconut oil in a non-stick pan and allow to melt over low-medium heat. Add a small amount of the pancake mixture and leave to cook for 1-2 minutes (or until bubbles start to form). Flip and allow the other side to cook for another minute or so.

Repeat this process for the rest of the mixture and simultaneously, warm the sauce over the stove on low-heat.

Spread coconut yoghurt between the pancakes (optional) and drizzle with sauce. Serve immediately.