Packed with protein, carbohydrates, and fiber, these pancakes are by far the best ones I have ever made. So what if this is the third time that I have ever made pancakes? Anyways, the pancakes did not have an overpowering taste. They had a subtle hint of banana and chocolate, which makes them the perfect base for additional toppings such as yogurt, fruits, or nuts. Since I used cacao powder, which has a bitter taste, I would recommend dousing these pancakes in sugar free syrup, honey, etc. I would have really liked to put raspberries into the batter and on top of the pancakes, but I unfortunately did not have any on hand. My parents suggested that even if we did have some stocked in our refrigerator to not put it in. They said that raspberries were not meant to be in pancakes. Well next time I am going to add them into my batter just to prove my parents wrong. Any fruit in pancakes is a match made in heaven right? Furthermore, I was surprised at how ridiculously moist the pancakes were. They did not have the usual pancake texture. Maybe it was the cottage cheese that did the trick? This recipe made six pancakes, so my parents and I each had two to eat.
Hope you guys enjoy this recipe as much as I did. Stay tuned for round four of my pancake adventure.
Chocolate Banana Pancakes
Yields 6 pancakes
- 1/2 cup of cottage cheese
- 3/4 cup of oat bran
- 2 tbsp of cacao powder
- 1 tsp of espresso powder
- 3 egg whites
- 1/4 cup of soymilk
- 1/2 cup of mashed over-riped bananas
- 1 tsp of vanilla extract
- powder sugar for garnish
- Combine all of the ingredients into a blender.
- Spray a pan with oil.
- Pour the batter onto the pan.
- Wait for bubbles to form before flipping.
- Enjoy :)
I had my pancakes with a glass of milk. It was certainly a wonderful breakfast this fine morning.