Saturday morning I ran 2.25 miles. This is the furthest I’ve run since The Hot Chocolate 5K back in November. I figured I’d get a jump start on my official dedication to fitness in the month of February. I decided to reward myself with some pancakes. I make pancakes pretty frequently though; so in order for them to truly be a reward, these pancakes needed to be something special. I figured I’d start with my basic whole wheat pancake recipe and play around with it. I opened my baking cabinet and was reminded of the surplus of cocoa powder I purchased prior to my holiday baking spree.
Well, hello Chocolate Banana Pancakes…
(Side note: My pancakes are always burned looking and unattractive. If I ever manage to make a nearly perfect pancake I will photograph it and use that same photo over and over again anytime I talk about pancakes. Until then, I have no photo. Sorry, I’m not sorry.)
1 ¼ c. Whole Wheat Flour
1 t Baking Soda
2 T Sugar (or sweetener of choice)
1 ½ T Cocoa Powder
1 c Milk
2 Large Eggs
1 T Vanilla Extract
2 medium bananas, smashed
- In medium mixing bowl, combine dry ingredients.
- In a separate bowl combine milk, eggs, and vanilla.
- Add wet ingredients to dry ingredients. Add smashed banana and mix until combined.
- Pour ¼ c of batter onto skillet and cook over medium heat. Flip when bubble start to form on the top.
Makes about 12.
I was going to make a peanut butter glaze for my pancakes, but I was starving and exhausted so I just spread peanut butter directly onto the pancakes. They were ah-may-zing! The chocolate flavor was subtle and delicious, and the peanut butter made them even better!
You should definitely make these for breakfast tomorrow or even better, brinner tonight!