Dark Chocolate Coconut Banana Bread Pancakes Recipes

DARK CHOCOLATE COCONUT BANANA BREAD PANCAKES

Steps:

• Start by making the pancake batter. Place Bisquick mix in medium bowl; add 1 1/4 cups coconut milk, 3 tablespoons honey, the oil, vanilla and egg. Mix until just combined, being careful not to overmix. Stir in mashed bananas. Let batter stand 5 to 10 minutes.
• Meanwhile, make Coconut Honey syrup. Add 1/3 cup coconut milk and 1/3 cup honey to 1-quart saucepan; heat to boiling. Reduce heat; simmer about 10 minutes or until thickened and syrupy. Stir in vanilla. Set aside, and keep warm until ready to use.
• Heat large skillet or griddle over medium heat. Spoon batter into rounds, and cook until bubbles form on top, 2 to 3 minutes. Add chocolate chunks as desired; turn and cook 1 to 2 minutes longer. Repeat with remaining batter. Serve hot with syrup. If syrup gets too thick, place it back on the stove with a tablespoon or so of coconut milk.

HEALTHY DARK CHOCOLATE PANCAKES RECIPE BY TASTY

Steps:

• Mash bananas in a large bowl until smooth. Mix in eggs until well combined, then mix in remaining ingredients.
• Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
• Garnish your pancakes with your favorite toppings! We used fresh strawberries and maple syrup.
• Enjoy!

COCONUT-BANANA PANCAKES

Steps:

• Heat oven to 325 degrees. Whisk flours, sugar, baking powder, baking soda and kosher salt together in a mixing bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour in the melted butter. Starting in the center, whisk everything together, moving toward the outside of the bowl, until no dry bits remain. Do not overbeat. (Lumps are fine.) Fold in banana slices. The batter can be refrigerated for up to 1 hour.
• Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

COCONUT BANANA PANCAKES

Steps:

• Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
• Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
• Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
• Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

BANANA BREAD PANCAKES

Steps:

• Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed.
• Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined.
• Let batter rest for 10 minutes.
• Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately.

DARK CHOCOLATE BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mash bananas.
• Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
• Add flour, dark cocoa powder and mix.
• Add chocolate chips and gently fold into mixture.
• Pour the batter into a greased 9x5-inch (23x12 cm) bread pan.
• Bake for about 45 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
• Allow to cool for 15 minutes before serving!
• Enjoy!

COCONUT CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 9x5x3 loaf pan.
• Mix flour, coconut, baking powder, baking soda and salt together in a small bowl. Set aside.
• In a mixing bowl, beat the eggs until frothy. Add sugar, butter/margarine, banana, applesauce and vanilla and beat well.
• Add dry ingredient mixture all at once and stir until just combined.
• Gently stir in the chocolate chips. Pour batter in the greased pan.
• Bake for 1 hour or until toothpick inserted in the middle comes out clean.
• Let stand to cool slightly (about 10 minutes), and then remove from pan.