Happy almost Easter! Or, as I like to call it, Eat-ster. It’s hard to be healthy on holidays that are so centred around food, especially this one. Who doesn’t love a good chocolate egg? There are healthier ways to enjoy them (dark chocolate and the like), but it helps to at least start the day right with a nutritious and breakfast. That being said, this doesn’t mean it can’t be decadent!
I make these pancakes all the time, but I never thought to make them chocolatey until now. The rule is one banana and two eggs per person, which will make a stack of three or four depending on how big you like them. They’re so quick and simple to make (only three ingredients), are gluten-free and full of protein. If you don’t like chocolate, they’re just as delicious with vanilla. As you can see, I had these with the cherries left over from my Cherry and Cacao Chia Pudding recipe, but you can top them with whatever you like. I do highly recommend fresh berries and maple syrup or honey though. They almost taste too good to be healthy.
Chocolate Banana Pancakes
1 tbsp cacao powder
1 tbsp coconut oil (with a little extra on standby, just in case)
In a blender, mix together the banana, eggs and cacao powder. You can do this by hand if you prefer, but I’ve found the pancakes taste better when the batter is good and smooth.
Heat a frying pan on a medium heat and melt the coconut oil. Spread it all around the pan so it’s well-coated, and ladle in a big spoonful of the batter. As there is no flour to bind these, the pancakes will be more delicate than the normal kind, so many sure they’re fully cooked on the bottom before you flip them – this should take roughly two minutes. Repeat this process until you use all of the batter and have a sexy little stack (I’m bringing sexy stack). You might need to add more coconut oil between pancakes. Add your toppings of choice, and eat them all up. Enjoy!