Chocolate Pancakes Banana Caramel and Nut
Chocolate. It’s what’s for breakfast.
It’s even better when paired with banana and homemade scratch caramel and nut rain. OMG!! yummy yummy
This isn’t the type of breakfast you’d make every day, but it sure is a good one when you do. I know my recipes are not all diet, I know!
but it’s for a special day like a birthday this would be great
The pancakes are light, soft, and fluffy from the buttermilk.
The pancakes appear fairly dark because I used Hershey’s Special Dark Cocoa Powder, but they look darker and more intense than they actually taste. I love my dark chocolate, but I don’t want bitter for breakfast.
The caramel sauce is the icing on the cake. Or the drizzle on the stack. If you’ve never made caramel sauce, I wrote a step-by-step tutorial with homemade scratch caramel Here
When making caramel sauce, make sure you’re organized and have everything ready to go. Read the recipe.
Feel free to double the recipe, and the extras can be frozen for up to 6 months and warmed in the micro. It’s a nice 60-second hot breakfast option for busy weekday mornings. They’re a smudge rubbery when reheated, but it’s very liveable and easy to overlook because there’s chocolate involved.
Chocolate Pancakes Banana Caramel and Nut
Yield: 10-12 small pancakes or 6 larger
Prep Time: 5 mins for pancakes
Cook Time: 5 mins for pancakes, 10 mins for caramel
Total Time: 20 minutes
Ingredients:
Pancakes
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder (I used Hershey’s Special Dark Cocoa Powder
)
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt, optional
- 1 cup buttermilk , plus a splash more only if necessary
- 1 large egg
- 2 heaping tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
Homemade Scratch Caramel
- Makes about 1 cup
- 2 ripe bananas, sliced
- Chopped nuts to your taste
Directions:
- For the Pancakes – In a large mixing bowl, whisk together first 8 dry ingredients (through optional salt); set aside.
- In a large measuring cup or bowl, whisk together final 4 wet ingredients.
- Add wet to dry, and fold gently to combine. Don’t over-mix; batter will be lumpy. It’s a thick batter, but if it’s too thick for your liking, add a splash of additional buttermilk to thin it.
- Spray a large non-stick skillet with cooking spray, and place over medium heat.
- Using a 2-tablespoon cookie scoop or spoon that’s been sprayed with cooking spray (helps batter to slide right off), place heaping 2-tablespoon mounds of batter in skillet. Cook pancakes on first side for about 3 minutes, flip and cook on second side for about 2 minutes, or until done. Repeat until all batter is gone, respraying both skillet and scoop with cooking spray as necessary.
- Serve pancakes immediately with butter, syrup, or your favorite topping. If making the salted caramel sauce, place pancakes on a baking sheet and keep them in a preheated 250F oven while making the sauce so they stay warm. Pancakes can be wrapped or kept airtight in the refrigerator for up to 5 days or frozen for up to 4 months.
Armed Recipe
Place a pancake on a plate, place 4 slices of bananas, place about 2 tablespoons caramel, repeat the formula, twice. Colocr layer pancake ultuma add caramel and sprinkle with chopped nuts
