Ingredients
Scale
for the pancakes:
- 1 1/2 cup all-purpose flour
- 4 Tbsp unsweetened cocoa powder
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups milk
- 1 egg
- 2 bananas
- 1 tsp vanilla extract
- 4 Tbsp butter, melted
- 4 oz. dark chocolate, chopped into chunks
- butter or oil for cooking
for the chocolate syrup:
- 1 tbsp unsweetened cocoa powder
- 5 oz. dark chocolate
- 1/2 cup milk
Instructions
to make the pancakes:
- Mix all dry ingredients together in a medium bowl: flour, baking powder, sugar, salt, and cocoa powder.
- In a separate bowl, combine melted butter, vanilla, egg, and milk.
- Pour the wet mixture into the dry ingredients and stir just until moistened. Do not over mix (it should be lumpy).
- Pour batter (about 1/4 cup per pancake) into a preheated skillet.
- Sprinkle each pancake with chocolate chunks and thin-sliced banana, then cook until edges pull up and bubbles form on top.
- Flip and cook the other side for about 1 minute. Continue until all batter is used.
to make the chocolate syrup:
- Combine dark chocolate and milk in a microwave safe dish. Microwave for 30 seconds.
- Remove and stir in cocoa powder until smooth.
- Drizzle over warm pancakes and enjoy.
Notes
- let the batter rest for 5-10 minutes before cooking. This helps the flour fully hydrate and gives the batter a better rise.
- chocolate: we prefer dark chocolate (60% to 70% cacao)
- gluten-free: substitute 1:1 gluten free flour blend. Be sure not to overmix the batter, and let it rest for a few minutes to help the texture.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
Nutrition
- Serving Size: 2 pancakes
- Calories: 745
- Sugar: 50.9 g
- Sodium: 425.8 mg
- Fat: 32.3 g
- Carbohydrates: 103.7 g
- Protein: 13.3 g
- Cholesterol: 61.1 mg