The banana and chocolate pancakes are soft little fritters to enjoy at breakfast: the perfect solution to use that slightly overripe banana staring at you from the fruit bowl. Without added sugar, they are naturally sweet thanks to the banana and indulgent thanks to the cocoa and chocolate chips. You can enjoy the banana and chocolate pancakes with maple syrup, Greek yogurt, fresh fruit and chopped nuts. In short, garnish them however you like! Meanwhile, let’s go to the kitchen to make them — they take no time.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 7 pieces
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 2 eggs
- 2 tablespoons rice flour
- 2 tablespoons oat flour
- 1 ripe banana
- 2 teaspoons unsweetened cocoa powder
- 2 tablespoons oat drink (oat milk)
- 1 teaspoon baking powder
- as needed chocolate chips
Tools
- 1 Glass container
- 1 Hand whisk
- 1 Pancake pan
Steps
In a rectangular container mash the banana with a fork. I prefer the rectangular container because it’s more convenient for mashing the banana, but you can also use a plate or a bowl if it’s more comfortable for you. Then add the eggs, the flours, the unsweetened cocoa and the baking powder. Mix well with a small whisk or a wooden spoon until you obtain a smooth, homogeneous batter without lumps. Add, if necessary (depending on the consistency of your batter), the two tablespoons of oat drink and mix. Grease the pancake pan (I chose the four-cavity one to make more pancakes in less time) or a small frying pan of your choice with a little oil and pour two tablespoons of batter for each pancake. Let cook over low heat until small bubbles form on the surface, then flip and finish cooking on the other side. Let them cool and serve as desired with powdered sugar, fresh fruit and maple syrup or with a scoop of Greek yogurt.
Notes
Source of the recipe HERE.
