Coconut pancakes with banana and chocolate sauce
Indulge in these delicious coconut pancakes with banana and chocolate sauce, featuring all-purpose white wheat flour, sweet sugar, fresh bananas, and rich dark chocolate. Perfect for a sweet breakfast treat or dessert!
- 22 May 2024
- Cook time 25 min
- Prep time 50 min
- 8 Servings
- 9 Ingredients
Start your day with a delightful twist by cooking Coconut Pancakes with Banana and Chocolate Sauce. This recipe combines the tropical flavor of coconut with the richness of banana and chocolate, making for a breakfast or brunch that's both decadent and satisfying. Perfect for any occasion, these pancakes are sure to become a family favorite.
Ingredients:
Instructions:
- In a large mixing bowl, whisk together the eggs, vanilla extract, and mashed bananas until well combined.
- Add the light sour cream and milk to the bowl, and whisk again until you have a smooth mixture.
- In a separate bowl, combine the all-purpose flour, sugar, and dry cocoa powder. Ensure the mixture is well sifted to avoid lumps.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, or your pancakes may become tough.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or butter.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancakes and the edges appear set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown and fully cooked through. Remove the pancakes and keep warm.
- In a small saucepan, melt the chopped dark chocolate over low heat. Stir occasionally to prevent burning.
- Once the chocolate is melted and smooth, remove from heat.
- Stack the coconut pancakes on a serving plate.
- Drizzle the warm, melted dark chocolate sauce over the top of the pancakes.
- Optionally, garnish with banana slices or shredded coconut for extra flavor and presentation.
- Serve immediately and enjoy your delicious coconut pancakes with banana and chocolate sauce!
Tips:
- For fluffier pancakes, make sure not to overmix the batter.
- Use ripe bananas for a sweeter and more pronounced banana flavor.
- Cook the pancakes on medium heat to ensure they are cooked through without burning.
- Keep the pancakes warm in a low oven while you prepare the chocolate sauce.
- Garnish with additional banana slices and a sprinkle of coconut for an extra special touch.
Enjoy your Coconut Pancakes with Banana and Chocolate Sauce as a special weekend treat or for an indulgent breakfast. This recipe is sure to impress with its rich flavors and delightful textures. Pair it with a cup of your favorite coffee or tea for the perfect morning meal. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 190kcal | 8% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 6g | 17% |
| Sugar 20g | 21% |
| Fat | |
| Fat 18g | 21% |
| Saturated 2.91g | 10% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 55mg | 10% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.61mg | 4% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.31ug | 13% |
| Vitamin C 3.95mg | 4% |
| Vitamin E 0.26mg | 2% |
| Vitamin K 0.42ug | 0% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 4.73mg | 43% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 310mg | 9% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 45mg | 3% |
| Zinc, Zn 0.99mg | 9% |
| Water | |
| Water 63g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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