Chocolate pancakes with honey bananas

Chocolate pancakes with honey bananas

Total: 30 min. | Active: 30 min.
Nutritional value / people: 331 kcal
, Fat: 9 g
, Carbohydrate: 53 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Honey bananas

2 bananas, cut diagonally into slices
1 tsp lemon juice
1 ½ tbsp liquid honey


100 g white flour
50 g fine whole-grain rolled oats, toasted
1 tsp baking powder
2 tbsp sugar
30 g chocolate chunks
¼ tsp salt
2 dl buttermilk
20 g butter, melted, left to cool
1 fresh egg yolk
1 fresh egg white
1 pinch salt
clarified butter for cooking
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How it's done

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Honey bananas

Mix the bananas with the lemon juice and honey, cover and chill until ready to serve.


In a bowl, mix the flour with all the other ingredients up to and including the salt. Whisk together the buttermilk, butter and egg yolk, mix in. Beat the egg white with the salt until stiff, carefully fold into the mixture using a rubber spatula. Heat a little clarified butter in a wide non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then keep warm. Prepare the remaining pancakes straight away. Serve with the honey bananas.

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