Feb 15, 2013
Whole Grain Chocolate Banana Pancakes
Whole wheat pastry flour makes for a smooth, fluffy pancake, but if you want a heartier texture, use regular whole wheat and mix in ¼ cup instant oats.
Credit: Maxime Iattoni
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)
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.