Lately the weather can’t decide whether it is spring or winter so after a cold, gloomy day interrupted by frenzied snow showers, I needed some comfort food….Breakfast for Dinner. When I saw the over-ripe bananas in the fruit bowl & remembered the chocolate pancakes recipe I had seen on Serious Eats, I knew I was in for a treat. I assume everyone loves chocolate like I do, so this goes in the category of ultimate comfort food. It is also a very easy treat since you just add a bit of sugar and cocoa powder to your regular pancake batter, whether from scratch or a mix. The pancakes just have a light taste of chocolate and aren’t very sweet. With warm bananas in maple syrup they are just what you need on a cold, gloomy night. Yummy !!
NOTE: Pancake batter lasts a couple days in the fridge.
Chocolate Pancakes with Bananas & Maple Syrup
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar (or Splenda)
- 1/4 teaspoon salt
- 2 1/2 tablespoons unsweetened cocoa powder
- 1 egg, lightly beaten
- 1 cup milk (I substitute almond milk)
- 2 bananas, overripe if possible
- 1 tablespoons butter
- Maple Syrup (I use sugar-free)
Blend together all dry ingredients in a bowl prior to adding the egg & milk. Let batter sit 5 minutes while you warm the griddle or skillet & lightly oil. For pancakes, I use a bit of coconut oil. Drop the batter into the heated skillet in whatever size pancake you prefer. Flip them when the bubble start to pop.
While you’re making the pancakes, in a small skillet melt the butter & slice the bananas into pan. Saute for 3-4 min, turning once. Pour maple syrup over the bananas & reduce heat, just to warm the topping completely.
Serve pancakes topped with bananas & enjoy !!