1¼ cup whole wheat pastry flour 3 tbsp. cocoa powder 1½ tsp. ground cinnamon 1 tsp. baking soda ½ tsp. Kosher salt ¼ cup sugar 2 tbsp. butter, melted, plus more for pan ½ tsp. vanilla extract 1 cup milk 1 medium very ripe banana, mashed (about ½ cup) 1 egg Sliced bananas and chocolate syrup, for serving
Whisk flour, cocoa, soda, cinnamon, and salt in a bowl; set aside. Whisk sugar, 1 tbsp. butter, vanilla, milk, banana, and egg in another bowl until smooth. Slowly add dry ingredients to banana mixture, whisking until smooth. Heat a 12" nonstick skillet over medium heat; brush with melted butter. Working in batches, ladle about 1⁄4 cup of the batter for each pancake into skillet. Cook until bubbles form on tops of pancakes, 2-3 minutes. Flip pancakes and continue cooking until center is cooked through, about 2 minutes more. Serve with sliced bananas and drizzle with chocolate syrup.