Banana bread pancakes with chocolate chunks

Banana bread pancakes with chocolate chunks

Total: 20 Min. | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / piece: 189 kcal
, Fat: 9 g
, Carbohydrate: 21 g
, Protein: 5 g

Instead of traditional pancakes, why not try this banana bread version for your next weekend brunch. They contain all the flavours of banana bread, as well as melted chocolate chunks, but come in the form of pancakes and can be whipped up in a flash. They are both delicious and healthy, and will add a unique twist to your brunch table!


10 pieces


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:

Betty Bossi Koch-Center


2 bananas, cut into pieces
1 fresh egg
2 dl almond drink
2 tbsp maple syrup
1 tsp vanilla paste
1 tsp lemon juice
80 g gluten-free wholegrain rolled oats
70 g ground almonds
50 g rice flour
½ tsp cinnamon
½ tsp baking powder
1 pinch salt
60 g dark chocolate, coarsely chopped

To cook the pancakes

coconut oil for baking
1 banana, in slices
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How it's done

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Puree the bananas with the egg in a bowl. Add the almond milk, maple syrup, vanilla paste and lemon juice, mix together. Mix the rolled oats with all the other ingredients up to and including the chocolate, mix in.

To cook the pancakes

Heat the coconut oil in a non-stick frying pan. Reduce the heat. Add as much batter as it takes to make pancakes of approx. 10 cm in diameter, place approx. 3 slices of banana on top of each pancake. Once the undersides are cooked they will no longer stick to the pan. Toss the pancakes, finish cooking and then keep warm. Repeat these steps with the remainder of the batter.

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