So I made banana pancakes this morning, and while I was cooking them, I heard the baby crying and went to take care of her. I thought I could leave the pancakes cooking on low and they would be fine, but she had a stinky diaper, and by the time I got back, the pancakes were a bit dark. Bummer. I’m not really a fan of burnt or even overdone food… So then when I needed to nurse the baby you would think that I would learn my lesson and turn off the stove, right? Nope. Not me, I am the queen of efficiency… hah! So I turned the heat WAY down, and put another batch of pancakes on to cook while I fed her. I told myself I would be quick, and check on them halfway through. But then I started reading this cool blog I saw, and I had to re-blog a neat post, and by the time I was done, I smelled a funny, yet surprisingly familiar smell wafting out of the kitchen. Yep. They were burnt. Well, charred is perhaps a better description. Ah well, live and learn. The non-burnt parts of the first batch taste really good… and I didn’t even add sugar because the bananas were so sweet!
Here’s the recipe for the Banana Pancakes- just don’t burn them!
Chocolate Banana Pancakes
- 2 Flax or Chia “eggs” (2 Tbsp ground flax or chia + 1/3 cup warm water)
- 1 cup rolled or quick oats
- 1 cup flour (wheat, bean mix, oat, or gluten free mix)
- 1/4 cup cocoa
- 1 tsp baking soda
- 1 tsp salt
- 1/3 cup brown sugar if desired
- 2 cups mashed, very ripe bananas
- 1/4 cup coconut oil
- about 3/4 cup warm water
- Mix up the flax egg and set aside.
- Mix dry ingredients with a whisk in a large bowl.
- Add banana, oil, “egg”, and water, stir well.
- Cook on a griddle over very low heat, about 2 minutes each side (set a timer if you get distracted like me!)
- Top with chocolate chips, or whatever your heart desires.