Preheat the oven to 100°C, place a large plate in it and switch the oven off again after approx. 5–10 minutes. The finished pancakes can be kept warm in this later.
Separate the egg and beat the egg white with a hand mixer until frothy. Put aside. Using the hand mixer, mix the egg yolks with all the other dough ingredients except for the coconut oil. Fold in the egg whites with a spoon.
Heat a pan, add coconut oil and fry three pancakes in each. Pour about 2 tablespoons of dough into the pan for each pancake and fry for about 2 minutes on both sides until the dough is browned. Turn and fry for about 2 minutes, until this side is also browned.
Keep the finished baked pancakes warm in the oven until they are all baked.
For the chocolate sauce, melt the coconut oil and mix in the cocoa powder without lumps. Add the maple syrup.
To serve, cut the banana into slices and drizzle with a little lemon juice so that it doesn't turn brown. Arrange three pancakes on each plate, serve with banana slices and (optional) blueberries and serve drizzled with the chocolate sauce.