Sorry it has been so long since my last post life has just been crazy and hectic over here! Plus it’s the dreaded “tax season” and I always leave thing until the last minute *sigh*.
Anyways…I’m a big fan of the chocolate-and-bananas combo and this time around I wanted something that could be whipped up really quick…and by that I mean I want it in my mouth in less then 10 minutes (or pretty darn close to that). Now that’s a pretty tall order for any baked good, as baking time alone is almost always longer then that, unless you are talking about something really tiny or a cookie, neither of which appealed to me at that moment.
So then I got to thinking about the pancakes I make only twice a year, the Stardust Chocolate Pancakes (best chocolate pancakes!), and how the addition of bananas in them would be great! I altered the recipe slightly so that they would be thicker and sturdier then a tradition pancake, as I wanted a HAND HELD snack! This re-invented version is plenty sweet enough on it’s own, so even though it looks like a pancake NO syrup is needed. They come out thick, tender and dense with a *slight* sponge-like texture. And yes, these will do quite well for when you need a quick “chocolate fix”.
These are fast to whip up, practically “crumb-free”, travel well in lunch bags, and are great hot or cold. Oh, and did I mention these are lowfat?? These will store well in the fridge or freezer, though I promise you they won’t be around for long! My daughter has already asked for more and my husband enjoys them a lot too, even though he’s not a big “baked goods” or chocolate fan, imagine that!
Low-Fat Double Chocolate Banana Griddle Cakes(makes 8-10):
- 2 VERY ripe bananas-mashed
- 1 TBLS cooking oil or melted butter
- 3/4 cup milk
- 1 cup flour
- 1/3 cup cocoa powder
- 1/3 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- Turn your burner onto med-low and heat the pan you usually use for making pancakes.
- Meanwhile, combine the mashed bananas, cooking oil and milk in a large bowl. Mix well and set aside.
- In a different bowl combine the remaining ingredients, making sure to blend well. Pour the dry mix into the bowl of mashed bananas and stir until entire mix is wet.
- Spray your pan with non-stick spray or melt a small amount of butter onto it. Spoon out 2 heaping Tablespoons of batter onto the pan, you should be able to make 2-4 at a time depending on the size and shape of your pan.
- Allow them to cook for a few minutes, until the edges start looking a little dry. Be careful that the heat is not on too high though, as these tend to burn. **If the edges do burn a little don’t worry, they soften up a bit once they are taken off the heat, so they may still be ok!
- Once the edges start looking a little dry, flip them over. These will need to be flipped SOONER then you would most pancakes. So they will still look wet and raw on the top, but flip them anyways. Allow them to cook for another 2 minutes or so and then move it to a plate to cool.
- These can be eaten after they have cooled for a few minutes and any leftovers will keep well in the fridge.