CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chocolate And Banana Breakfast Pancakes (With Toasted Seed And Nut Sprinkle)

1

  • Overview
  • Ingredients
    13 items
  • Directions

Indulge in these delightful chocolate and banana breakfast pancakes, topped with a decadent honey comb chocolate drizzle and toasted seeds and nuts for added crunch and flavor.

Pancakes

  • 250 ml cake flour
  • 10 ml baking powder
  • 250 ml buttermilk
  • 45 ml honey
  • 60 ml sunflower oil OR melted butter
  • 1 egg
  • pinch of salt
  • 2 bananas, mashed and sprinkled with 15 ml lemon juice
  • melted butter for brushing the pan

To Serve

  • 80 g chocolate, lightly chopped
  • 80 ml cream
  • 60 ml toasted seeds and nuts
  • 2 Bananas, sliced and mixed with 15 ml lemon juice

  • Sieve together the flour, baking powder, and salt.
  • In another bowl, mix together the egg, buttermilk, honey, and sunflower oil. Mix in the mashed banana and lemon.
  • Add the dry ingredients to the egg mixture and mix together to make the batter.
  • Heat a large non-stick pan on low heat and lightly brush with melted butter. Place large spoonfuls of the batter in the pan and cook on both sides until golden brown and cooked.

To make the chocolate drizzle:

  • Combine the chocolate and cream in a glass jug and melt together in the microwave on a low power setting, stirring regularly.

To serve:

  • Serve the pancakes stacked on serving plates, top with sliced bananas, drizzle with the chocolate, and sprinkle over some seeds. Serve immediately.

Toasted Seeds and Nuts:

  • 50 ml each of chopped pecans or walnuts, almond flakes, sunflower seeds, poppy seeds, sesame seeds, and pumpkin seeds.
  • Mix together and spread out on a baking tray. Bake in a preheated oven at 180°C until lightly toasted.
  • Tip: You can make this the day before and store in the fridge for up to one month. Also delicious on salads.