HOT CHOCOLATE PANCAKES
Leftover hot chocolate or cocoa mix gives a chocolaty kick to these pancakes, inside and on top. We fold it into the batter and simmer it with the maple syrup for decadent drizzling.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings (12 pancakes)
Number Of Ingredients 11
Steps:
- For the hot chocolate syrup: Bring the maple syrup and hot chocolate mix to a simmer, whisking constantly, in a small saucepan over medium heat. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep warm.
- For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it's OK if there are some lumps).
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter. (Keep cooked pancakes warm in a low oven.) Serve with the hot chocolate syrup and whipped cream.
HOT COCOA PANCAKES
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the chocolate sauce: Heat the heavy cream in a small saucepot over medium-low heat until simmering, 4 to 5 minutes. Add the chocolate chips to a heatproof mixing bowl and pour the hot cream over them, using a whisk to mix and melt the chocolate chips. Once the sauce has come together, set to the side until ready to plate the pancakes.
- For the hot cocoa pancakes: Place a griddle or large nonstick skillet over medium heat to get hot.
- Next, make the pancake batter. In a mixing bowl, add the self-rising and all-purpose flours, cocoa powder, sugar, baking soda, baking powder and salt and mix thoroughly. In a separate bowl, add the milk, crème fraiche, heavy cream, vanilla and eggs, then whisk together until mixed thoroughly. Add the wet ingredients to the dry ingredients and whisk to combine. It's ok if there are some small clumps.
- Melt a little butter to season the griddle. Scoop out the batter onto the griddle with a 1/2-cup scoop, using the scoop to flatten the mixture to a pancake shape; repeat to make additional pancakes. Sprinkle some chocolate chips onto the pancakes. Cook until bubbles appear on the surface of the pancakes and the bottoms are golden brown, 2 to 3 minutes, then flip and continue cooking on the other side until the pancakes are cooked all the way through, 1 to 2 more minutes. Repeat with the remaining batter and chocolate chips.
- To finish, stack 3 hot cocoa pancakes onto a plate, drizzle the chocolate sauce over them, add a large spoonful of marshmallow cream and top with either chocolate curls or more chocolate chips. Enjoy!
COCONUT BANANA PANCAKES
Easy and yummy! Banana pancakes from scratch, with the perfect coconut syrup. My family absolutely loves them! I usually have to triple the recipe! It took me forever to find a good banana pancake recipe I like. It took me even longer to find coconut syrup I liked. This syrup is great because it doesn't have any of the coconut shavings in it. So kids will like it!
Provided by Courtnie Diane Whipple
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 40m
Yield 15
Number Of Ingredients 15
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.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 27.3 g, Cholesterol 32.8 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 4.9 g, Sodium 361.7 mg, Sugar 16.8 g
BANANA PANCAKES I
Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
Provided by ADDEAN1
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g
CHOCOLATE BANANA PANCAKES
There's nothing better than starting your Sunday morning with a batch of warm and fluffy Chocolate Banana Pancakes. And if you are one of those who likes to watch your calories, try this version made with whole wheat flour, fresh bananas and some sweetened cocoa powder. A bit of yogurt or skim milk adds the perfect light and fluffy texture you need, and a dusting of powdered sugar, a dollop of butter and some old-fashioned syrup or some homemade fresh-fruit sauce will truly help you get the best out of your breakfast deal. Got this, description, and all, from foodandfuncafe.com
Provided by Motivated Mama
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
HEALTHY BANANA PANCAKES RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, cinnamon
Provided by Mercedes Sandoval
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
- 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 banana slices, chopped walnuts & maple syrup.
- *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
- Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 9 grams
COCOA PANCAKES WITH CREAMY CARAMEL-BANANA TOPPING
Is it breakfast or is it dessert? You decide after enjoying these easy-to-make chocolaty pancakes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated; keep warm.
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. In medium bowl, beat egg with wire whisk or hand beater until foamy. Beat in milk and butter until smooth. Stir in remaining pancake ingredients until blended.
- For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until pancakes are puffed. Turn and cook other sides until golden brown and dry around edges. Serve pancakes with topping.
Nutrition Facts : Calories 760, Carbohydrate 131 g, Cholesterol 130 mg, Fat 4, Fiber 5 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 81 g, TransFat 1 g
COCOA PANCAKES
We love these chocolaty whole wheat pancakes as a special breakfast treat. The yogurt and raspberries add moisture and sweetness. Feel free to substitute other seasonal fruit. -Lisa DeMarsh, Mt. Solon, Virginia
Provided by Taste of Home
Time 25m
Yield 8 pancakes.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt.
Nutrition Facts : Calories 201 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
BANANA PANCAKES RECIPE BY TASTY
Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, mash bananas.
- Mix in the egg, then vanilla and cinnamon.
- Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
- Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams
HEALTHY COCOA CHOCOLATE CHIP BANANA PANCAKES
One of my favorite pancakes ever! These are delicious, chocolaty pancakes with high fiber, reduced fat, reduced sugar, and even some fruit snuck in there (shh... don't tell!). Very yummy, very satisfying. If you wish to enjoy these plain, boost the sugar and the chocolate chips.
Provided by I Cant Believe Its
Categories Breakfast
Time 35m
Yield 10 pancakes, 5 serving(s)
Number Of Ingredients 14
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.
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HOT COCOA PANCAKES INSPIRED BY SNOOZE - FEMALE FOODIE
From femalefoodie.com
Cuisine AmericanEstimated Reading Time 4 minsCategory Breakfast
- Before making the pancakes, make sure all of your toppings are ready, including marshmallows, walnuts, and powdered sugar. You may also make the hot cocoa sauce ahead of time, but it comes together very quickly.
- Heat griddle to 350 F or a large nonstick pan to medium-high heat. In a large bowl, combine the wet ingredients with a whisk including banana, eggs, buttermilk, and butter. Add the dry ingredients all at the same time to the wet ingredients, and mix until just combined.
- Heat the chocolate chips, milk, and cinnamon over medium heat until melted, stirring occasionally with a whisk. Lower heat to the lowest heat to keep warm until serving.
- For one individual serving, stack pancakes on a plate and top with walnuts, a sprinkle of powdered sugar, and marshmallows. If you are using a torch, place marshmallows on top of pancakes and torch the marshmallows until they are a golden brown color. Drizzle with the Mexican hot chocolate sauce and serve immediately.
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