Banana Choc Chip Pancakes
I had the idea for these ages ago and I am thrilled to have finally put them together. Now I am sort of kicking myself that I hadn’t made them sooner as my whole house is now obsessed. The result is these delicious golden pancakes with gently, melted dark chocolate with a hint of cinnamon. The banana gives them the most wonderful texture and they are gluten-free. If you want to keep these dairy-free then fry with groundnut oil instead of butter.
Makes 7 (enough for 2)
2 medium bananas (200g)
1 free-range egg, lightly beaten
80g dark chocolate (70% coco solids), roughly chopped into pieces
1 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp ground almonds
1/2 tsp bicarbonate of soda
40g salted butter for frying
maple syrup and icing sugar for serving
In a mixing bowl mash the bananas with a fork until they are completely broken down. Mix in the chocolate pieces, ground almonds, cinnamon, vanilla extract and egg. Evenly sieve in the bicarbonate of soda and set a large frying pan to a medium to high heat. Add a little butter into the pan and allow it to melt before spooning in the batter. Use 2 heaped tablespoons of the mix per pancake and fry for about 2 minutes on one side before carefully turning them over to a nice golden colour. Cook on the other side for about a minute more until they have puffed up a bit. Make the pancakes in batches of 2-3 depending on the size of the pan and continue making them until all the batter is finished. Serve hot with a little bit more butter and a good drizzle of maple syrup.