These are yet another variation on my signature pancakes, but they’re different enough that they merit their own recipe/post. These pancakes are also special because I made them after F and I ran the hilly Hampstead Midsummer 10k race as a well-deserved post-race treat.
What makes these different from my other pancake recipes? Chocolate and chopped nuts, along with two mashed bananas, boost the nutritional value and taste factor. These ‘cakes are also white-flour-free. I made this particular batch with regular milk because we had no buttermilk, but you’re welcome to use your milk product of choice. They’d probably also turn out well if you replaced some of the milk with yogurt or even sour cream.
Chocolate Banana-Nut Pancakes (makes 8 medium pancakes, serving 3-4 people generously)
- 2 ripe bananas, mashed
- 1-2 tsp vanilla extract
- 1 egg
- 1.5 cups milk (or buttermilk or kefir)
- 1 cup cornmeal
- 1/2 cup quick oats
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- dash of salt
- 2 tbsp cocoa powder
- to taste: cinnamon
- 1/3 cup nuts, roughly chopped (I used a mixture of almonds & walnuts)
- Whisk the dry ingredients together in one bowl, and the wet ingredients in another. Pour the wet ingredients into the dry mixture and stir to combine. Let sit while the pan heats.
- Put your pancake griddle or frying pan on the stove set to medium heat. When the pan is hot, add some oil.
- When the oil is hot, ladle on some batter in the shape and size of your choice. Flip the pancakes when bubbles start to form and pop around the edges.
- Serve with butter, peanut butter, maple syrup, or yogurt & molasses.
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