Banana pancakes with chocolate sauce
These banana pancakes are fluffy and enriched with ripe bananas, topped with a luscious dark chocolate sauce. Perfect for a decadent breakfast or brunch experience.
Cook time 25 min
Prep time 50 min
Ingredients:
1 cup all-purpose white wheat flour1/3 cup sugar
2 eggs
1/2 tsp vanilla extract
2 bananas
1 cup light sour cream
1/3 cup milk (1% fat)
1 cup dark chocolate
1/3 cup dry cocoa powder
Start your day with a delightful twist by cooking 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.
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 banana pancakes with chocolate sauce!
Enjoy your 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!
Banana pancakes with chocolate sauce FAQ:
Each pancake takes about 2-3 minutes to cook on one side until bubbles form and edges are set. After flipping, cook for an additional 1-2 minutes until golden brown.
Yes, you can use semi-sweet or milk chocolate as alternatives, but keep in mind that it will alter the flavor and sweetness of the sauce.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can be reheated in a toaster or microwave.
A standard non-stick skillet or griddle that is around 10-12 inches in diameter works well for cooking the pancakes evenly.
You can substitute light sour cream with plain Greek yogurt or buttermilk for a similar texture and flavor.
Cooking 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 for an extra special touch.
Nutrition Facts
8 ServingsCalories 190kcal
Protein 8g
Carbohydrates 45g
Fiber 6g
Sugar 20g
Fat 18g
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