Chocolate Banana Pancakes

Name: Chocolate Banana Pancakes
Total time: 20 min
Ingredients: 1 ripe banana; 1 egg; 1/4 cup all-purpose flour; 1 tablespoon unsweetened cocoa powder; 1 tablespoon sugar (optional); 1/2 teaspoon baking powder; 1/4 teaspoon vanilla extract; Pinch of salt; Butter or oil for cooking

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20 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

All-purpose flour An equal amount of whole-wheat pastry flour; the pancakes may be slightly denser.
Butter or oil Use either butter or a neutral cooking oil in the same small amount.
Vanilla extract Omit it; the banana and cocoa still provide plenty of flavor.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein11 g

Carbohydrates54 g

Fat10 g

Fiber 5 g · Sugar 20 g · Sodium 420 mg

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Indulge in these fluffy chocolate banana pancakes, perfect for a sweet breakfast or brunch treat. The combination of ripe bananas and rich cocoa creates a delightful flavor that will satisfy your cravings.

Steps

In a mixing bowl, mash the ripe banana until smooth.
Add the egg and mix well.
Stir in the flour, cocoa powder, sugar, baking powder, vanilla extract, and a pinch of salt until just combined.
Heat a non-stick skillet over medium heat and add a little butter or oil.
Pour a small amount of batter (about 1/4 cup) onto the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Repeat with remaining batter.
Serve warm with syrup or toppings of your choice.

Tips for Chocolate Banana Pancakes

A few small banana pieces are fine; an overly wet batter can make the centers gummy.
Keep the pancakes modest in size so they cook through before the cocoa surfaces darken.
The pancakes are ready to flip when bubbles remain open and the edges look set; avoid pressing them flat.

Drink pairing

A cup of medium-roast coffee
Its roasted bitterness balances the sweet banana and rich cocoa.

0% option: Black tea

Storage

Refrigerate cooked leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; pancakes may also be frozen with parchment between them.

Frequently asked questions

How do I know when the pancakes are ready to flip?

Look for bubbles that stay open and edges that appear set. The underside should be browned, not very dark.

Why are my pancakes gummy in the middle?

The batter may be too wet or the pancakes too large. Keep them small and cook until the center is set, lowering the heat if the outside darkens too quickly.

Can I make the batter ahead?

It is best cooked soon after mixing because the baking powder starts working once wet. For advance prep, measure the dry ingredients separately and mash the banana just before mixing.