Ingredients and Weight:
- Ripe bananas (2 medium): 1 cup (120 grams)
- Old-fashioned rolled oats (1 cup): 80 grams
- Baking powder (2 teaspoons): 10 grams
- Ground cinnamon (1 teaspoon): 2 grams
- Salt (1/4 teaspoon): 1 gram
- Unsweetened almond milk (1 cup): 240 milliliters
- Vanilla extract (1 teaspoon): 5 milliliters
- Large eggs (2): 100 grams
- Unsweetened cocoa powder (1/4 cup): 25 grams
- Dark chocolate chips (1/2 cup): 70 grams
- Olive oil or cooking spray: For greasing the pan
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, mash the bananas with a fork.
- In a separate bowl, whisk together the oats, baking powder, cinnamon, and salt.
- Add the wet ingredients (mashed bananas, almond milk, vanilla extract, and eggs) to the dry ingredients. Stir until just combined.
- In a small bowl, whisk together the cocoa powder and chocolate chips.
- Fold the cocoa mixture into the batter.
- Heat a large skillet or griddle over medium heat. Grease with olive oil or cooking spray.
- Pour 1/4 cup of batter for each pancake onto the hot pan.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or berries.
Nutritional Information (per pancake):
- Calories: 250
- Protein: 15 grams
- Carbohydrates: 30 grams
- Fat: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Fluffy and flavorful
- Rich chocolatey flavor
- Nutrient-rich with oats and protein from the eggs
- Suitable for breakfast, brunch, or dessert
User Comments:
- "These pancakes were delicious! The chocolate chips and cocoa powder added a perfect touch of sweetness."
- "I love the fact that these pancakes are so healthy and filling. I can feel good about eating them every day."
- "The perfect pancakes to satisfy my sweet tooth without guilt."
- "Easy to make and so customizable. I love adding different fruits and nuts to my pancakes."
Special Precautions and Tips:
- For gluten-free pancakes, use certified gluten-free oats.
- For a vegan version, use plant-based milk and eggs.
- To make the pancakes ahead of time, cook them according to the instructions and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator or microwave or toaster oven until warmed through.
