I’m sure each and every one of you loves pancakes. I personally am pretty obsessed with these simple banana pancakes lately and seem to be having them at least twice a week. They are super healthy since they are just eggs and banana – eggs for protein and banana for.. well, almost everything else! I decided to try and play with some other ingredients to upgrade the basic recipe and came up with this gluten free chocolate variation with Greek yogurt as an additional source of protein. Add some seasonal fruits for a doze of vitamins and you have yourself a perfect breakfast combination that is so good, you’d never know it’s completely healthy if you hadn’t just made it yourself.
Ingredients (serves 1):
1/2 banana, mashed
30 g Greek yogurt
3 tbsp oat flour
2 tbsp raw cacao or cocoa
1 tsp baking powder
1/2 banana, cherries and Greek yogurt for serving
1. Whisk the egg and then mix in the mashed banana. Add in the rest of the pancake ingredients and mix well.
2. Heat a non-stick pan with some butter or olive oil to medium heat. It’s really important that the pan is hot enough, really hot to be exact, but that the temperature is not to high when baking, because the banana in the batter tends to burn fast so you should be baking the pancakes slowly. If you do happen to burn them a little, don’t worry, they will be all brown from the cacao anyway.
3. Place two tablespoons of the batter per pancake in the pan and cover the pan. After about a minute or two, the pancakes will start to bubble. At this point, gently turn them and bake for about a minute on the other side. Remove from pan and repeat the process with the rest of the batter.
4. Serve with banana, Greek yogurt and cherries. You can play with the ingredients a little and create a “Schwarzwald cake” by layering the pancakes, Greek yogurt, banana slices and pitted cherries like you can see in the picture below. Bon appétit!