Chocolate pancakes filled with bananas, pecans, walnuts and almonds.
Keyword: banana, chocolate, pancake
Author: Trish | The infinebalance Food Blog
2cupsall purpose flour
⅓cupcocoa powdersifted to remove lumps
3eggs + 1 egg white
2-¼cupssoy milk or other non-dairy milk
1large bananafinely chopped or mashed
3tablespoonsmelted vegan butterlike earth balance
additional bananas for serving
Mix dry ingredients in a large bowl with a whisk - flour through salt.
In a food processor or blender, add pecans, walnuts, and almonds and pulse a few times or until you have fine crumbs. Add ½ cup of the nut-mixture to the dry ingredients. Reserve the remaining nuts for topping.
In a small bowl, whisk together eggs, vanilla and soy milk. Add wet ingredients to the dry and stir until combined. You should have no lumps, but don't over mix.
Stir in mashed banana and melted butter. Let batter rest 15 minutes before making pancakes.
Heat a non-stick skillet over medium heat. You can brush skillet with additional butter if you want at this point, I don't usually bother.
Using ¼ cup for each pancake, poor into skillet and cook until bubbles form on top before flipping to the other side.
Makes 2 dozen 4 inch pancakes
Nutritional information is based on each pancake. 24 smallish pancakes in total. I like to store extra pancakes between pieces of waxed paper and freeze. Frozen pancakes can be reheated quickly in the microwave or toasted for busy weekday mornings.