Healthy Chocolate Banana Pancakes Recipes

EASY AND HEALTHY CHOCOLATE BANANA OAT PANCAKES

Steps:

• In a blender, combine the peeled banana, eggs, oats, baking powder, cocoa powder, vanilla and salt.
• Allow to blend until the mixture is as smooth as you want it and blended well. Allow the batter to stand for 10-20 minutes until thickened slightly. (Alternatively make the batter the night before and keep in a sealed container in the fridge.)
• Heat a non-stick frying pan over medium heat.
• Fry spoonfuls of the batter until golden brown on both sides.
• To make the macerated berries, combine the berries (slice the strawberries if using) with the honey and water and allow to stand for 10-15 minutes until the berries have started releasing their juices.
• Serve the pancakes with the macerated berries or simply with a drizzle of maple syrup.

CHOCOLATE CHIP BANANA PANCAKES

Steps:

• Combine flour, sugar, baking powder and cinnamon in a large bowl.
• After mixing well stir in milk, banana, egg and vanilla.
• Fold in 1/4 cup chocolate chips.
• Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
• Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
• Prepare remaining pancake batter as directed adding more spray if needed.
• Place on individual plates and sprinkle with remaining chocolate chips.

HEALTHY COCOA CHOCOLATE CHIP BANANA PANCAKES

Steps:

• In a small bowl whisk milk, egg whites, vanilla, and banana.
• In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.
• Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.
• Pour pancakes onto greased griddle (at about 350-375°F) and let sit until lightly bubbling and edges have began to firm. Flip and cook until firm and browned. Top with jam or a sweet sauce.
• FREEZING INSTRUCTIONS: If you make these to freeze them, don't make the topping. Cool the pancakes on a wire rack, and then when they are completely cool, wrap them in tinfoil (I wrap them in packs of two for 1 serving) and freeze. Microwave until warm, then toast to unfreeze them.

CHOCOLATE BANANA PANCAKES

Steps:

• Mash the banana in a medium bowl. Add the egg, vanilla, yogurt, and water. Whisk until a bit frothy and smooth.
• In a smaller bowl mix the flour, baking soda, baking powder and cocoa powder. Sift it into the banana mixture. Mix until just blended. It will be thick.
• Use a ladle to drop some batter on a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes per side; when bubbles form on one side, its time to flip them over.