Chocolate Banana Pancakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 171.2
- Total Fat: 3.7 g
- Cholesterol: 44.1 mg
- Sodium: 318.9 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 1.8 g
- Protein: 5.1 g
View full nutritional breakdown of Chocolate Banana Pancakes calories by ingredient
Introduction
This is a treat to make for breakfast or brunch, especially when the weather is getting chilly! This is a treat to make for breakfast or brunch, especially when the weather is getting chilly!Number of Servings: 6
Ingredients
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1 c. flour
1 TBSP granulated sugar
1 TBSP unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1 large egg
1 c. milk (1%)
2 TBSP light butter, melted
2 ripe bananas, mashed
1 tsp. vanilla extract
Directions
Combine flour, sugar, unsweetened cocoa powder, baking powder and salt. In a separate bowl, mix together egg, milk, melted light butter, mashed bananas, and vanilla extract.
Stir flour mixture into banana mixture until just combined; batter will be slightly lumpy.
Heat a griddle or frying pan sprayed with cooking spray over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes start to bubble on top and develop a deep brown crust on both sides, flipping only once.
Serve hot off the griddle. (Makes 6 servings of 1/4 c. batter)
Top with more light butter, or to make a scrumptious dish, spread some creamy peanut butter over the pancakes and finish it off with a sprinkling of cinnamon. (Note: the nutrition info for this recipe does not include these toppings.)
If you want to substitute ingredients for a healthier dish, you can use whole wheat flour instead of white flour, sugar substitute instead of granulated sugar, egg beaters instead of the egg, and fat-free milk instead of 1% milk. You can also sprinkle some flax seeds into the batter for more fiber.
Yum!
Number of Servings: 6
Recipe submitted by SparkPeople user NEENEBEAN.
Stir flour mixture into banana mixture until just combined; batter will be slightly lumpy.
Heat a griddle or frying pan sprayed with cooking spray over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes start to bubble on top and develop a deep brown crust on both sides, flipping only once.
Serve hot off the griddle. (Makes 6 servings of 1/4 c. batter)
Top with more light butter, or to make a scrumptious dish, spread some creamy peanut butter over the pancakes and finish it off with a sprinkling of cinnamon. (Note: the nutrition info for this recipe does not include these toppings.)
If you want to substitute ingredients for a healthier dish, you can use whole wheat flour instead of white flour, sugar substitute instead of granulated sugar, egg beaters instead of the egg, and fat-free milk instead of 1% milk. You can also sprinkle some flax seeds into the batter for more fiber.
Yum!
Number of Servings: 6
Recipe submitted by SparkPeople user NEENEBEAN.
Member Ratings For This Recipe
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JENNALYN216
