Banana-chocolate pancakes with peanut butter sauce

I made a batch of these American-style pancakes for my banana-loving partner this morning. They were a little slapdash in terms of measuring things, so do experiment until the mixture is nicely thick – consistency will also depend on the size of bananas. These are sugar-free, because the banana I used was really ripe and sweet, but do taste before frying and add a little sugar if you think they need it. They do sweeten as the banana cooks, though.

Makes six fat pancakes, to serve two hungry breakfasters

2 large bananas
1/3 cup oats
1/2 cup self-raising flour (GF if you want)
1/2 tsp baking powder
1 egg
1/3 cup milk (any kind), plus a splash for the sauce
2-3 tsp cocoa or drinking chocolate, made up with a splash boiling water (if you use cocoa, you probably want to add a teaspoon or two of sugar, unless your banana is very ripe!)
1 heaped dessert spoon peanut butter
1 tsp honey
Tiny bit of cooking oil

Mash one of the bananas really well, and then stir in the egg and beat well. You want the smoothest mix you can make.

Stir in the oats, flour, baking powder and cocoa, and then add the milk. You want a thick batter that you can scoop – it should be very thick. Add a little more milk or flour to get the right consistency.

Wipe a frying pan round with oil, just to very lightly grease it, and heat for a few mins on a medium heat. Add two scoops of pancake batter to the pan, far enough apart that they don’t touch as they spread a little bit.

Cook for about 2mins, until lots of bubbles appear on the surface and the underneath is set. Flip carefully with a spatula and cook for another min on the other side.

Meanwhile, heat the peanut butter, honey and a splash of milk in a pan, until smooth and runny.

Serve three pancakes per plate, with sliced bananas and the peanut butter sauce.

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