Now sometimes I like to turn something with good solid nutritional value into a treat, especially on Sunday mornings! This last Sunday I made our family favorite Sunday morning breakfast treat; Caramelized Banana and Dark Chocolate Chunk Pancakes. Doesn’t sound nutritious you say? The base of these pancakes has no butter, dairy or sugar and boast nearly 20 grams of fiber! I use a 50:50 ratio of whole wheat to white flour to keep the pancakes from being too dense, and I eliminate the need to use butter or oil by adding ground flax seed. I use almond or soy milk to replace the dairy and raw agave nectar to eliminate the need for sugar. Caramelizing the bananas really adds depth to the flavor of these luscious pancakes! And as if you need to explain why dark chocolate chunks make these pancakes just that much better, well the bitter sweetness of the dark chocolate adds an earthy balance to the sweet caramely bananas which altogether transform this healthful breakfast into a dreamy Sunday treat! Pair the pancakes with a 75:25 egg white to egg yolk scramble, some turkey bacon and fresh fruit and you have a healthy breakfast topped with a delicious treat! Enjoy!
1 cup whole wheat flour1 cup white flour3 tbsp ground flax seed1 ½ tsp baking soda¼ tsp salt2 eggs2 cups almond, soy or non-fat goat or cow milk3 tbsp raw agave nectar (or ¼ cup raw unfiltered honey)½ tbsp neutral oil (I use vegetable) 2-3 ripe but not mushy bananas, peeled and cut into rounds½ cup dark chocolate chunks or chips (75% or higher, I use Valrhona but I’m a self professed chocolate snob)What to Do:Heat oil in large sauté pan, add bananas in a single layer and cook on medium-high heat until they begin to caramelize, about 5 min on each side. Remove bananas from pan and set aside. Mix all dry ingredients together in a medium mixing bowl. Mix eggs, milk and agave nectar or honey together in another mixing bowl. Pour wet ingredients over dry ingredients and mix with a wood spoon just until the dry ingredients are all incorporated. It is important to not over mix this batter or your pancakes will be tough and dense. Gently fold in the bananas and the dark chocolate. On a non stick griddle or in a nonstick pan lightly sprayed with oil, I use vegetable oil sprayed from Misto, spoon batter in about ¼ cup scoops. Cook for a few minutes on each side until golden brown. Serve warm with butter and honey, or syrup or nothing at all because they are that good!! Enjoy!