Banana And Dark Chocolate Pancakes With Whipped Cre

Name: Banana And Dark Chocolate Pancakes With Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buttermilk ingredients should be cultured milk and salt only; 1 teaspoon pure vanilla extract; 2 tablespoons unsalted butter melted and cooled; 1 large egg room temperature; 1/2 cup whole wheat flour 100% Whole Grain; 1/2 cup oat flour Whole Grain; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon sea salt; 2 tablespoons organic cane sugar granulated sugar can be substituted; 1/2 teaspoon cinnamon we use Organic Ceylon Cinnamon; 2 bananas Chopped, not too ripe and not too green; 1/4 cup dark chocolate chips check the ingredient list for unwanted additives; organic cane sugar Note:, is much less processed than granulated sugar and retains a lot of its nutrients. Being organic, damaging pesticides are also eliminated.

Servings: persons

1 cup buttermilk ingredients should be cultured milk and salt only
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter melted and cooled
1 large egg room temperature
1/2 cup whole wheat flour 100% Whole Grain
1/2 cup oat flour Whole Grain
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons organic cane sugar granulated sugar can be substituted
1/2 teaspoon cinnamon we use Organic Ceylon Cinnamon
2 bananas Chopped, not too ripe and not too green
1/4 cup dark chocolate chips check the ingredient list for unwanted additives
organic cane sugar Note:, is much less processed than granulated sugar and retains a lot of its nutrients. Being organic, damaging pesticides are also eliminated.

1
In a medium bowl, whisk the egg slightly and then add the buttermilk, melted butter and vanilla. Whisk until combined.
2
In a separate bowl add the whole wheat flour, oat flour, cinnamon, sugar, baking powder, baking soda and salt. Whisk until combined.
3
Pour the buttermilk mixture into the flour mixture and stir together gently until just combined. Don't over mix.
4
Heat a lightly greased pan or griddle on medium low heat. I use coconut oil to grease the pan.
5
Pour 1/4 cup of pancake batter into the well heated pan.
6
Drop pieces of chopped banana onto the cooking pancake. Make sure the pieces of banana are not too thick.
7
When the pancake is browned flip it over and cook until browned on the second side.
8
As the second side cooks, drop a handful of chocolate chips and a few more pieces of banana onto the top of the pancake.
9
When the second side is brown, remove it to a plate, top the pancake with a dollop of whipped cream and serve.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup buttermilk ingredients should be cultured milk and salt only, 1 teaspoon pure vanilla extract, 2 tablespoons unsalted butter melted and cooled, 1 large egg room temperature, and more.

Yes, Banana And Dark Chocolate Pancakes With Whipped Cream falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana And Dark Chocolate Pancakes With Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions