As much as I love going out for breakfast on the weekends I also enjoy spending time at home making something special for breakfast that I wouldn’t normally have time to prepare during the week.
I have made these pancakes plenty of times but this time I decided to add a special ingredient to them. Cacao! I realised I have never had chocolate pancakes before and chocolate with raspberries are the perfect combination so I knew it couldn’t go wrong. And I was right! These pancakes were amazing, probably the best ones I’ve ever made. Not even kidding!
These pancakes are also super healthy as they are very low in sugar, gluten free and packed with protein. The bananas make up the sweetness in the batter and I only used a tiny bit of rice syrup in my caramelised bananas.
This recipe is not vegan though, I added one egg to my batter. However, I have made pancakes before without eggs (my banana and buckwheat pancakes for instance) and this recipe I am sharing today is made with very similar ingredients so omitting the egg for a vegan version could actually work.
Cacao banana pancakes with coconut yogurt, smashed raspberries and caramelised bananas
- Prep Time: 10m
- Cook Time: 15m
- Serves: 2
Ingredients
- 1 1/2 bananas for the batter
- 1 1/2 bananas sliced
- 1/2 cup almond flour
- 1/2 cup buckwheat flour
- 1 cup non dairy milk (I used Coco Quench)
- 1 teaspoon vanilla extract
- 2 tablespoons cacao powder
- 1 egg
- 1 teaspoon baking powder
- 1 tablespoon brown rice syrup
- 1 cup frozen raspberries
- coconut yogurt to serve
- coconut oil to cook pancakes
Instructions
- Place the frozen raspberries in a bowl with 2 tablespoons of boiling water and set aside. When raspberries are defrosted remove excess water and mash them using a fork.
- Place 1 1/2 bananas (save the rest to caramelise) in a blender with the almond and buckwheat flours, milk, vanilla, cacao, egg and baking powder and blend until smooth.
- Heat a little coconut oil in a large non-stick frying pan over medium heat. Drop 1/4 cup portions of the pancake batter onto the frying pan. Allow to cook for 2-3 minutes or until bubbles appear on the upside of the pancakes, then flip them and allow the other side to cook. Repeat with the rest of the batter. This mixture makes approximately ten pancakes.
- To make the caramelised bananas heat a little coconut oil in a frying pan, add the sliced bananas and rice syrup and cook for 2 minutes flipping the slices halfway through.
- Top the pancakes with a dollop of coconut yogurt, the smashed raspberries and caramelised bananas.
Any thoughts?