After my vegan cocoa pancakes here is another variant: chocolate and banana pancakes. This version is sugar-free, yeast-free and, if desired, also gluten-free. One thing is for sure: the taste! They are so delicious and if my son, who is a “Nutella lover,” says they are super delicious, then it must be true: guaranteed!
Moreover, I used eggs to provide protein and so they are perfect for breakfast even with just a bit of honey: very low sugar, protein, and lots of energy!
They don’t take long to prepare, you only need a good non-stick pan, a bowl, and a fork! Let’s go straight to the recipe…
Other recipes for delicious and light pancakes are these:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 6 Pieces
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients
- 2 bananas (fairly ripe)
- 1/2 cup buckwheat flakes (alternatively classic oat flakes)
- 2 medium eggs
- 2 tbsp unsweetened cocoa powder
- 1 pinch salt
- Points per pancake = 1.5 WW points
- Points per serving of 2 pancakes = 3 WW points
Tools
- Bowl
- Fork
- Hand Whisk
- Ice Cream Scoop
- Crepe Pan
- Spatula
Preparation
Mash the banana in a bowl with a fork. Place the buckwheat flakes in a bowl. You can also use oat flakes but if you have a gluten intolerance make sure they are certified for celiacs. If the flakes are very large, I recommend putting them on a cutting board and chopping them roughly. Add the flakes to the banana and mix them with the flakes. Then add the cocoa and a pinch of salt, mix well, and then also add the two eggs.
Beat everything well with a fork or a whisk to obtain a well-blended mixture. To measure out how much batter to use, I use an ice cream scoop, this way you’ll get 6 medium-sized thick pancakes!
Heat a good quality non-stick pan very well. Pour 3 spoonfuls of batter into the pan spaced apart from each other. When you see the surface starting to dry, gently detach the pancakes from the bottom of the pan with a silicone spatula, without forcing them or they will lose their round shape. Flip them with a decisive motion and wait for them to cook on the other side: it doesn’t take long to cook the second side. Place on a plate and cook the other 3 pancakes. Usually, the first ones are the trickiest to cook, then it becomes much easier to detach and flip them.
And here are our chocolate and banana pancakes ready. A drizzle of honey, of which you should calculate the Weight Watchers points separately, and they’re already delicious. Another suggestion is to stuff them with a little ricotta and light strawberry jam: super delicious!
How good and what a chocolate aroma they have. As I said before, my son loves them and obviously, I was very satisfied. The Dutchman does not because he doesn’t like bananas, I didn’t even try to let him taste them. Moreover, they keep very well for a few days in an airtight glass container, outside the fridge. In fact, after two days they are even better! So go ahead, try them and then let me know how they turned out!
Enjoy!
by Giovanna Buono
Notes
In my blog, there are also other versions of pancakes, here is the entire collection: Light Pancakes and Crepes. Choose the ones you like best!
