Chocolate, banana and pecan pancakes. Spray griddle with cooking spray; heat over medium heat. Cook until bubbles form on top and edges are dry. Chocolate Chip Banana Pancakes are one of our favorite breakfast recipes.
I love banana pancakes and my daughter loves chocolate chip pancakes, so we came up with this yummy recipe to make us both happy! Serve with a dollop of soft butter, a sprinkle of powdered sugar, sliced bananas, and whipped cream with a side of butter pecan or maple syrup. Easy Chocolate Chip Banana Pecan Pancakes recipe. You can have Chocolate, banana and pecan pancakes using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Chocolate, banana and pecan pancakes
- Prepare 50 g of pecan nuts.
- It’s 100 g of gluten free porridge oats.
- Prepare 1 tea spoon of baking powder.
- You need 1 teaspoon of coco powder.
- Prepare 150 ml of coconut milk.
- It’s 1 of ripe banana.
- It’s 1 handful of chocolate chips (optional).
This is the perfect breakfast or brunch idea for a lazy weekend morning. syrup. To one bowl add half-banana-slices, to another add chocolate chips, and to the third, add chopped pecans–all to your taste. Spoon the batter for each type of pancake onto a hot, oiled griddle or skillet, and cook in the same manner as for basic pancakes. Whisk together the eggs, milk, melted butter, vanilla, and banana.
Chocolate, banana and pecan pancakes instructions
- Put all the ingredients except the chocolate chips in to a jug, using a hand blender blend it all till it resembles a thick pancake batter, (you may need a little more coconut milk) add chocolate chips is using.
- Once it is a batter, heat a pan on a medium heat and brush with a little oil and pour some batter into the pan to required sized pancakes. When they start to bubble they are ready to flip an cook to a golden brown on both sides.
- Once you cooked them, stack them up and top with what ever topping you like and eat them.
In a separate bowl, whisk together the remaining ingredients. Combine with the wet ingredients and whisk until mostly combined (don't over-mix). Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. In a large bowl, beat egg yolks and butter.
