Chocolate Banana Pancakes

I'm excited to share a recipe that's a HUGE hit in my family: Chocolate Banana Pancakes. These aren't your average, run-of-the-mill pancakes. 

We're talking thin, European-style crepes, filled with a gooey chocolate and sweet banana combo that's perfect for breakfast, brunch, dinner, or even dessert!

If you're like me, you love a good pancake. But have you ever tried the European version? They're thinner, more delicate, and incredibly versatile. While the classic lemon and sugar combo is always a winner, my family and I have a soft spot for this chocolate banana twist.

Chocolate Banana Pancake

Why You'll Love This Recipe

• Easy to make: The batter comes together in minutes with simple ingredients.

• Versatile: Enjoy them for breakfast, brunch, dinner, or dessert.

• Customizable: Use your favorite milk or milk alternative.

• Crowd-pleaser: Everyone loves the combination of chocolate and banana.

The Players (Ingredients):

• 1 mug of milk (almond, cashew, or your preferred milk)

• 1 mug of self-raising flour

• 1 free-range egg

• Pinch of salt

• 1 tbsp sunflower oil or melted butter

• 2 bananas, sliced

• 100g chocolate spread

• 4 tbsp icing sugar or vanilla sugar

• Optional: fresh raspberries, for serving

The Alchemy (Instructions):

1. Combine the wet and dry ingredients: In a bowl or large jug, whisk together the milk, self-raising flour, egg, and salt until smooth.
   
   (*Tip: I like to use a standard mug to measure both the milk and flour for convenience.)

2. Cook the pancakes: Heat a medium frying pan over medium heat and wipe it with some oiled kitchen paper to prevent sticking. Pour in some batter and cook for about 1 minute on each side, or until golden brown.

3. Assemble and serve: Spread chocolate spread over the middle of each pancake, add sliced banana, and fold. Serve immediately with a dusting of icing sugar or vanilla sugar, and a side of raspberries, if desired.

My Family's Favourite Pancake

Tips and Variations

• Milk alternatives: Feel free to substitute almond milk, cashew milk, or any other type of milk you prefer.

• Softer pancakes: For extra soft pancakes, cook them until the surface is set with minimal browning. You can even skip cooking them on the second side for a more delicate texture.

• Make ahead: These pancakes can be made in advance. Layer them between sheets of baking parchment, wrap them tightly in cling film, and store them in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Enjoy these delicious chocolate banana pancakes! Let me know in the comments if you have any questions or variations to share.