Banana Pancakes with Ricotta and Chocolate Sauce – We Should Cocoa #63
When I set banana as this month’s ingredient for We Should Cocoa, I didn’t have anything particular in mind, but with the run of wet weather we’ve been experiencing down in Cornwall over the last few days, I needed comfort and cheer. It had to be pancakes. Not just any old pancakes, but something a little luxurious which was also healthy, delicious and above all comforting, Banana pancakes it was then – with added ricotta.
Pancakes are always comforting, so I had that angle covered. I thought adding ricotta cheese and smothering the banana pancakes with chocolate sauce would raise the game on the luxury stakes. For the healthy part, I made the pancakes with buckwheat and used the bananas and some creamy cherry and chocolate flavoured organic yoghurt to sweeten them a little. Using buckwheat flour had the added benefit of making these banana pancakes, gluten free. I made the chocolate sauce with 70% dark chocolate and maple syrup – oh and double cream too! Of course you could leave the cream out of the sauce if you really wanted to.
Pancakes are easy to make, but as I was adding bananas and wanted a smooth light batter, I bunged all my ingredients into my much used Optimum 9200A Next Generation high speed blender. Twenty seconds on high speed and I had the smooth light batter I was after. It was then a simple process of pouring the batter into a lightly greased pan in suitable sized rounds. Smothered with chocolate sauce and eaten hot, these banana pancakes were scrumptious and definitely comforting. Despite the lack of sugar, they were perfectly sweet enough. Although banana was the main flavour, a delightful fruity note came through from the cherry and dark chocolate yoghurt.
- 100g buckwheat flour
- 1/2 tsp bicarbonate of soda
- 90g ricotta cheese
- 150ml yoghurt of choice (I used Rachel's organic cherry & dark chocolate)
- 1 large egg
- 2 small bananas
- 75ml double cream
- 50g 70% dark chocolate
- 1 tbsp maple syrup
- flaked almonds - toasted
- Either place all the ingredients into a blender (I used my Froothie Optimum 9200A), or mash the banana well and whisk the wet ingredients into the dry ingredients.
- Leave to rest and get on with making the chocolate sauce.
- Place a lightly greased large non-stick pan over a medium heat and pour or drop large spoonfuls of batter into the pan.
- Cook for about 3 minutes and when bubbles start to appear on the tops, flip over and cook for a further 2-3 minutes.
- Remove from the pan and either eat immediately or keep warm in the oven until all are ready.
- Repeat the process until all the batter has been used.
- Place the cream, chocolate and maple syrup into a small pan and warm over a gently heat until the chocolate has melted.
- Stir gently until the sauce is glossy and smooth.
- Pour over the pancakes and scatter some almonds over the top.
- Cold pancakes can be kept for a couple of days and reheated in a toaster.
Being healthier than your average pancakes, these would make a lovely weekend breakfast treat, so I’m sending them off to Made with Pink for Brilliant Breakfasts. Chocolate for breakfast? Why not?
You might also like these healthy takes on a pancake
- Apple & cinnamon pancake rolls via Celery and Cupcakes
- Coconut banana protein pancakes via Made With Pink
- Coconut pancakes via The Crafty Larder
- Coconut plantain pancakes via Recipes From a Pantry
- Multi seed spelt pancakes via The Botanical Baker
- Oat and coconut pancakes via Franglais Kitchen
- Spiced kefir pancakes via Tin and Thyme
- Strawberry chocolate chip vegan pancakes via Nadia’s Healthy Kitchen
- Wholewheat pancakes with chocolate chips and orange blossom via Casa Costello
I use the Optimum 9200A for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own. At point of going to press, the Optimum 9200A is on offer at £299.