Chocolate and banana pancakes with strawberry-chocolate whipped cream

Ingredients:

• 2 cups chopped strawberries
• 1 packet of instant hot chocolate
• 110 gr. whipped topping
• 2 cups dry pancake mix with sour milk (optional, just add water)
• 4 tablespoons butter or cooking spray
• 1 banana, thinly sliced
• 1/4 tbsp. semi-sweet chocolate in mini granules
• 1/4 cup chopped walnuts

Preparation:

1. Combine strawberries and chocolate powder in a small bowl; stir to coat. Refrigerate until the juices release, about 30 minutes. Top with whipped topping and refrigerate.
2. Mix the pancake batter according to the package directions. Let the batter rest for 5 minutes. In a large skillet over medium heat, melt 2 tablespoons of butter or spray generously with cooking spray. Once the butter has melted, swirl the pan to coat the bottom.
3. Pour 0.5 cups of batter onto each pancake, making sure they don't touch. You may need to fry in batches. Add the remaining 2 tablespoons of butter and the pancake batter.
4. Once bubbles appear around the edges of the pancakes, carefully top with 3-4 banana slices and, if desired, a few chocolate chips. Then let the batter set and cook the pancakes until set, about 1 minute more. Top the finished pancakes with whipped topping and sprinkle with walnuts, if desired.