Lately, I’ve been experimenting with some pancake recipes. I haven’t given it much thought, but they are really versatile. Sweet or savory, healthy or not-so-healthy, with all sorts of flavor combinations. I guess they are pretty much the ultimate breakfast/brunch item, especially for the weekend. Today I’m sharing my latest creation-these banana chocolate pancakes. I think they ended up pretty nice, not that anything loaded with chocolate can be bad.
I already have a recipe for banana yogurt pancakes here, but honestly, I think these are better (and they have chocolate). I mean chocolate vs no chocolate. Which one will you choose?
I also discovered that I really like my pancakes with whipped cream. I think it will be a great topping here too. Unfortunately, I didn’t have any this time (and I didn’t feel like running to the store).
- 1 large egg
- 1 tablespoon brown sugar
- 1 banana, mashed
- vanilla essence/extract
- 1 cup buttermilk
- 40-50g unsalted butter, melted and cooled+more for frying if needed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 dark chocolate chopped (or chocolate chips)
With an electric mixer (on low speed) mix together the egg, sugar, banana, vanilla, buttermilk and butter. Add the flour with the baking soda and baking powder. Combine well (don’t overmix). Finally, stir in the chocolate.
Heat a non-stick pan over medium heat (brush with some butter if you want to). Pour part of the batter and cook until you see bubbles on the surface. Flip and cook for another minute or so until the other side has browned.
The pancakes will be great with some whipped cream.