Pancakes, pancakes, pancakes…I love pancakes. It’s inherited I think, because Aiden loves pancakes too. Don’t tell anyone, but sometimes we even have pancakes for lunch. Our go to recipe is usually these, but sometimes we like to spice things up a little, and I started thinking; why not chocolate pancakes? I’m not talking chocolate chips, but chocolate batter! Chocolate just makes everything better. I threw in some bananas and whole wheat flour (because no one will ever know) , and wow these were some good pancakes. Moist, light, and fluffy. Everything I like in a pancake.
I opted to drizzle with a little bit of honey instead of maple syrup, and I think that was the perfect accompaniment to these pancakes. And good news; they were definitely toddler approved!
Banana Chocolate Pancakes
Makes about 10 pancakes
1/2 cup whole wheat pastry flour (can sub for whole wheat flour)
1/2 cup all-purpose flour
3 tablespoons cocoa powder
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoon sugar
1 1/2 bananas, mashed (mine were small)
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 tablespoon vegetable oil
1. In a large bowl, whisk whole wheat flour, all purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar.
2. In a small bowl, mash bananas. Add in the buttermilk, egg, vanilla, and vegetable oil, and mix until well combined.
3. Pour the liquid ingredients into the wet ingredients and mix until just combined. You want the mixture to still have some lumps.
4. Allow the batter to rest for 5 to 10 minutes. I found this makes for lighter and fluffier pancakes.
5. Cook pancakes until there are bubbles on the surface and the edges are just cooked, about 2 minutes. Flip and cook for an additional minute.
**To keep pancakes warm while cooking, preheat oven to 175 degrees and place cooked pancakes on a cookie sheet or plate.