Chunky Banana Chocolate Pancakes

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Recipe story

Chunks of bananas, chocolate flavor, a huge stack of fluffy pancakes. Wait what, I can have that and it won’t destroy my diet? Oh yes, you can stack these babies as high as you can and it will not destroy your diet. Why? Because these fluffy pancakes are made with simple and healthy ingredients that you probably already have lying around and they are so easy to make you might be trying these multiple times per week. Ten minutes is all it takes to get a stack that’s higher than your fork placed vertically on your plate – I promise! These pancakes will make your busy mornings so much easier since they’re done so quick, don’t require a lot of clean up, and you can meal prep them and store them in a fridge so they’re ready to go whenever YOU need them. Cool right? We’re all about budget-friendly, healthy, simple, and useful recipes, ingredients, and articles so that you can spend less time in the kitchen and more time doing the things you love to do. Enjoy the stack!

Nutrition

  • Calories: 367
  • Carbs: 63 g
  • Protein: 17 g
  • Fats: 7 g

Ingredients

100 ml of soy milk - Vanilla flavored
100% Whole wheat flour
1 and 1/2 tbsp of unsweetened cocoa powder
1 tsp of baking soda
1 tsp of baking powder
1 whole egg
Pinch of cinnamon and vanilla extract
1/2 of ripe banana (make sure it has some brown spots on the peel - that complements the slight bitterness of the cocoa)

Instructions

Step 1 – in a bowl or a plastic container, mix 60g of whole wheat flour, a pinch of cinnamon, and 1 and 1/2 tbsp of unsweetened cocoa powder Step 2 – in a separate bowl or container, mix well 100ml of soy milk, 1 whole egg, drop of vanilla extract, and a 1/2 banana (mash the banana with the fork so only little chunks remain – that’s the good stuff) Step 3 – pour about 1/3 of the milk mixture into the dry ingredients and SLOWLY mix with a fork, then slowly add another portion of wet ingredients until all ingredients are combined (don’t “overwork” the batter, just lightly “fold” the mixture into itself until no dry ingredients remain visible) Step 4 – “grease” a frying pan with a non-stick cooking spray and form circle shaped pancakes (about 1 and 1/2 tbsp each pancake) and cook first side for 1 minute, then flip and cook the other side for 30-45 seconds Step 5 – cut up the rest of the banana and serve the pancakes with fresh fruit, 1 tbsp of chocolate chips (if you want to live extra dangerously), or some Greek yogurt of your choice – make it your own creation Tip – play around with the amount of banana you use in the batter – the more banana you use, the sweeter the pancakes will be, if you’re not used to the taste of unsweetened cocoa powder, just use sweetened version or add about 1 tbsp of natural sweetener in the dry ingredients