Banana-Chocolate Creme Pancakes

Prep Time: 10 minutes | Cook Time: 10 minutes | Makes: 8–10 pancakes

soy-free nut-free egg-free dairy-free
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Bananas + chocolate = YUM! Hazelnuts are an ingredient in chocolate crème, but you can get the same taste and texture with sunflower butter. Whip up a sweet pancake breakfast that your family will love!

Ingredients

Chocolate Crème

  1. 1/2 cup sunflower butter
  2. 2 tablespoons cocoa powder
  3. 2 tablespoons honey

Banana Pancakes

  1. 3 bananas
  2. 1 1/2 cups all-purpose flour
  3. 1 cup water
  4. 1 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. cooking spray

Tools

  1. 2 mixing bowls
  2. measuring cups/spoons
  3. 2 forks
  4. chef’s knife
  5. cutting board
  6. whisk
  7. skillet
  8. ladle
  9. spatula
  1. In a mixing bowl, combine all crème ingredients. Mix well with a fork. Set aside.
  2. Peel the bananas, and slice two of them into 1/2-inch (1.3-cm) rounds. Set aside. Mash the last banana well with a fork.
  3. Scrape the mashed banana into a second mixing bowl. Add the flour, water, baking powder, and salt. Whisk until most lumps are gone.
  4. Place the skillet on a burner set to medium heat.
  5. When the pan is hot, add cooking spray to the surface. Then scoop 1/2 cup of batter onto the hot pan.
  6. Allow to cook until bubbles appear around the edges.
  7. Using the spatula, flip the pancake. Cook until golden brown.
  8. Remove the pancake from the heat and place on a plate. Repeat steps 5 through 8 until all batter is gone.
  9. To serve, spread 2 tablespoons of the chocolate crème on a pancake, followed by a few slices of banana.
  10. Serve immediately. Leftover chocolate crème can be stored in the refrigerator for up to two weeks.