Can I make these pancakes gluten-free?

Yes! Simply replace the plain flour with a gluten-free flour blend. You may need to add a pinch of xanthan gum to help bind the batter and keep the pancakes fluffy.

How do I store leftover pancakes?

Once cooled, stack them with a sheet of parchment paper between each pancake. Seal in an airtight container and keep in the fridge for up to 2 days. Reheat in a pan or microwave before serving.

Can I freeze Banana Cocoa Pancakes?

Absolutely. Let them cool completely, then place layers of parchment paper between each pancake and store them in a freezer-safe container or bag. They’ll keep for about 2 months in the freezer. Thaw and reheat as needed.

What can I use instead of sugar?

You can substitute honey, maple syrup, or agave for the caster sugar. Just note that these liquid sweeteners might alter the batter’s consistency, so reduce the milk slightly if needed.

Why are my pancakes sticking to the pan?

Make sure your frying pan is truly non-stick and properly preheated. Lightly grease the surface with a small amount of oil or butter. If they still stick, reduce the heat and ensure the pancakes have set before flipping.

Banana Cocoa Pancakes - We Made This Life

Name: Banana Cocoa Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 130g plain flour; 20g cocoa powder; 2 Tbsp caster sugar; 2 Tsp baking powder; ½ Tsp salt; 1 egg; 240ml full-fat milk; 2 Tbsp sunflower oil (plus a little extra for greasing); 2 bananas (one mashed, one chopped into small pieces)

Banana Cocoa Pancakes

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Enjoy these quick, easy Banana Cocoa Pancakes for a very healthy, chocolatey twist on breakfast—delicious with syrup or yoghurt. A sweet treat anytime

Author: Ali Davies
Prep Time: 5 minutes
Cook Time: 5
Total Time: 10 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Hob
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

130g plain flour
20g cocoa powder
2 Tbsp caster sugar
2 Tsp baking powder
1/2 Tsp salt
1 egg
240ml full-fat milk
2 Tbsp sunflower oil (plus a little extra for greasing)
2 bananas (one mashed, one chopped into small pieces)

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Instructions

Combine the dry ingredients:
In a large bowl, mix together the flour, cocoa powder, caster sugar, baking powder, and salt.
Add the wet ingredients:
Make a well in the centre of the dry mixture. Add the egg, milk, and 2 tablespoons of sunflower oil. Whisk until you get a smooth batter.
Stir in the bananas:
Fold in the mashed banana and the chopped banana pieces until evenly combined.
Heat the pan:
Lightly grease a non-stick frying pan with a small amount of sunflower oil (use kitchen paper to spread it evenly).
Cook the pancakes:
Pour pancake-sized blobs of batter into the hot pan. Cook on a medium heat until the top starts to bubble and the edges look set. Flip and cook for another minute or two, until golden brown on both sides.
Serve and enjoy:
Pile them high and drizzle with your favourite syrup. Alternatively, top with yoghurt and fresh fruit if you’re feeling super healthy.

Notes

Use Ripe Bananas: They’re sweeter and easier to mash, giving your pancakes a natural sweetness and a lovely texture.
Don’t Overmix: Stir the batter until just combined; overmixing can make the pancakes dense.
Let the Batter Rest: Allowing the batter to sit for a few minutes helps the flour hydrate and leads to fluffier pancakes.
Proper Pan Heat: Cook over a medium heat. If the pan is too hot, the pancakes will burn on the outside before cooking through.
Bubbles Mean Flip: Wait until the surface forms bubbles and the edges look set before flipping for perfectly golden pancakes.

Find it online: https://wemadethislife.com/recipe-banana-pancakes-american-style/