Chocolate Banana PancakesBabble
Chocolate Banana Pancakes
By Aimee Wimbush-Bourque of
Under the High Chair
- 1 cup sour cream or yogurt
- 1 ripe banana
- 1 teaspoon vanilla
- 1 cup milk or buttermilk
- 2 eggs
- pinch of salt
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 Tablespoons cocoa
- 1 1/2 teaspoons baking soda
- 2 Tablespoons coconut (optional)
- 2 Tablespoons wheat germ (optional)
- 1/4 cup butter, melted
Combine sour cream, banana and vanilla in a large bowl and pulverize with a hand blender until smooth. Add milk and blend some more. Crack in the eggs, add a pinch of salt and the sugar and mix thoroughly.
In another bowl, sift together flours, cocoa, and baking soda. With a wooden spoon, stir in coconut and wheat germ, if desired, then add entire dry mixture to the sour cream wet mixture. Fold gently together. Pour in melted butter and mix just to combine.
Heat a cast iron pan and grease with vegetable oil. Ladle a few tablespoons of batter onto the pan to make several small, round pancakes. Add a slice of banana in the middle if you like, but be sure to dab more batter on top so they don’t stick to the pan when you flip the pancakes. Cook on even medium heat until bubbles start to form. Flip pancakes and continue cooking.
Remove from pan and serve with fresh banana slices and Nutella, if desired.