Happy Family Day! (to those in Canada). So today I woke up this morning with a new idea for pancakes. Still need to perfect this recipe as I used a bit too much banana to flour ratio (I modified the recipe below, accordingly). Live and learn! They still turned out great and were very tasty. Chocolate and banana is a winning combo, though my favourite is mint + chocolate (hmmm…mint chocolate pancakes soon? I think so!) along with peanut butter and chocolate, a close second. Basically, anything with chocolate is amazing in my books. Please keep in mind I made a smaller batch as this was the first time experimenting with this recipe. This recipe yielded about 5 small-medium pancakes.
1/2 cup whole wheat flour
1 tsp raw cacao powder
1/4 tsp baking powder
1/4 tsp sea salt
1 tsp pure vanilla extract
1 1/2 tsp agave syrup
1/2 tsp EVOO
2 ripe bananas, chopped (1 for the mix, 1 for garnish)
1/2 cup vanilla coconut milk
2 squares of dark chocolate, crushed
Dark Chocolate Sauce: 2 tsp raw cacao powder, 1 tsp EVOO, 1 tsp agave syrup
1. In a large mixing bowl combine flour, cacao powder, baking powder, sea salt, vanilla extract, agave syrup, EVOOO, 1 ripe banana (chopped and mashed), egg and vanilla coconut milk.
2. Whisk ingredients together until even mixed and well combined. Allow batter to set for a few minutes if needed.
3. Lightly oil a cast-iron griddle and set temperature to medium heat. Ladle the batter onto the griddle or skillet. Cook for about 1-2 minutes on each side (or until each side is golden). Ensure pancakes are cooked throughout.
4. Drizzle dark chocolate sauce mixture over the pancakes. Top with chopped banana and crumbled dark chocolate pieces.