As I've mentioned before, I'm often inspired by my fellow food bloggers. Recently I saw a particularly delectable post on one of my faves, Under the High Chair, for chocolate-banana pancakes. (Aimee of UTHC always has gorgeous photos to go with her sensational recipes -- if you haven't been to her blog, go!)
Chocolate-banana pancakes??? Yes, please!!!
I didn't think Mark would go for it, since he usually doesn't like things that sweet. But to my surprise, he saw me looking at (well, drooling over) the post on UTHC, and said, "WOW, those look great!" Isn't it incredible how you can know someone forever and be married to them and have a baby with them and everything, but they can still surprise you?
So I decided to make my own version of Aimee's yummy pancakes, basically by re-working the banana oat bran pancakes I had made recently to chocolate-ify them. They were yummy! Thanks so much to Aimee for the inspiration!
Makes about 9
1/4 cup unsweetened cocoa powder
1/4 cup whole-wheat flour (use whole-wheat pastry flour, if you have it)
1/4 cup oat bran
3/4 tsp. baking soda
pinch of salt
3 Tbsp. honey
1/4 cup milk
2 tsp. vanilla extract
1 large ripe banana, mashed
1 large egg
1/2 cup plain low-fat Greek yogurt
1/4 - 1/3 cup mini chocolate chips (optional)
1. Preheat oven to 200ºF. In a large bowl, stir together the cocoa, flour, oat bran, baking soda and salt. In a small bowl, mix together the honey, milk, vanilla, banana, egg and yogurt. Add the banana mixture to the flour mixture and stir until just combined. Fold in the chocolate chips, if using.
2. Preheat a skillet or griddle to medium and mist with cooking spray. Drop the batter by 1/4-cupfuls onto the griddle and cook until bubbles form and edges turn golden, about 3 minutes. Flip pancakes and cook until golden on the other side, about 1 to 2 minutes longer. Keep pancakes warm in the oven while you cook the remaining pancakes.
3. Serve with maple syrup (use Grade B if you can). Top with toasted pecans and more sliced bananas, if you like.