Sunday Morning: Chocolate Covered Banana Pancakes
When I cook I draw inspiration from flavor combinations that I know I enjoy. I usually have a set of ingredients that I know taste good together and then I build them I cook them in new and imaginative ways. This morning I woke up craving a frozen chocolate covered banana, like the kind you get at summer carnivals. I knew that I had some bananas that were well past their expiration, so voila! Chocolate covered banana pancakes were born. I tested them out on my picky, vegetarian 13-year old daughter and her best friend/neighbor. These are definitely the tastiest pancakes I’ve made to date. I used 1/2 cup of whole wheat white flour and 1/2 cup of unbleached all purpose flour, which I thought gave them a nice texture, but you can use whatever flour you’ve got. I used raw sugar, but again, white is fine. Also, I used 1/4 cup of egg replacer, but for anyone wanting to use farm fresh eggs, just use one large. Finally, I use light vanilla soymilk, but regular moo juice works great too. Here goes:
Chocolate Covered Banana Pancakes Recipe
1 cup flour (1/2 whole wheat white, 1/2 unbleached all purpose)
1 tbsp. sugar (raw or white)
2 tsp. baking powder
1/4 tsp salt
1/4 cup egg replacer, egg whites, or 1 egg
1 cup light vanilla soy, regular soy, or straight moo juice
2 tbsp vegetable oil (1 for the pancake batter, 1 to keep your nanercakes from sticking)
2 ripe bananas
1/2 cup semi-sweet chocolate chips (or dark choc., don’t use milk choc.; it’s too sweet)
You’ll have two bowls, one for the dry ingredients and one for the wet. Mix the flour through the salt into one bowl. In the second bowl, pour in the milk and the bananas and mash with a fork or potato masher. Mix in the rest of the wet ingredients and add the chocolate chips last. Grab your pan and put a bit of the oil in and heat over medium heat. Add a 1/4 cup of batter and watch for the bubbles. The bubbles will start on the outer edges and work their way to the middle. Once the bubbles show in the middle, flip your pancake and lightly brown. Lift the edge of the pancake and once it looks golden brown, scoop it up, put it on a plate and yell “It’s nanerpuss”! Proceed to dance around the kitchen and enjoy.
I spray a pump or two of fake butter on mine, but the girls enjoyed them plain. I think a light dusting of confectioner’s sugar would also be tasty, but they are so sweet and good I think that syrup would be overkill. I hope you enjoy these delicious pancakes as much as we did. Feel free to comment on recipe adjustments if you think it needs any, and be sure to let me know if you liked them too. Happy Sunday!
One Response to “Sunday Morning: Chocolate Covered Banana Pancakes”
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Agave nectar could be used in place of the sugar which is zero on the glycemic index and does not spike your blood sugar. You could eliminate the 1 tablespoon of oil. For extra fiber, add 2 tablespoons of ground flax seed if you have it on hand. A great syrup for these tasty morsels would be a strawberry and honey sauce. You will need 1/2 C. honey, 1/4 C. fresh lemon juice and 1 C. diced strawberries. To make sauce, in a small saucepan over low heat, warm the honey, stirring, until thinned but not hot, about 1 min. Remove from the head. Add the lemon juice and strawberries and stir until blended. Cover and let stand at room temperature until ready to serve. (The sauce will keep tightly covered in the refrigerator for up to 2 days; bring to room temperature before serving). Thanks for the great recipes!