Banana Chocolate Pancake


It is always best to use local raw cacao chocolate and raw cacao nibs.

The problem with commercial processed chocolate  is that it has a mixture of animal bones to make it thicker. I had a very bad personal experience in eating commercial chocolate that I bite a small animal bone in a chocolate bar. Read this experience that I share publicly  in this link:

After that experience, I use local raw cacao in making homemade chocolate.

Banana-chocolate pancake


6 medium size yellow bananas, sliced

250 gms.  All-purpose flour (plain, pre-sifted)

2 tbsp. sugar

4 tbsp. baking powder

¼ tsp. salt

2 cups 7-grain milk (or soy,rice milk and full cream)

2 tbsp. melted butter

4 tbp. raw cacao nibs (or chocolate chips)

2 tbsp. vegetable oil

1/44 cup raw bitter sweet melted chocolate

Confectionary sugar (for dusting)


  1. In small bowl whisk together flour, sugar and baking powder and salt. Set aside.
  2. Bring out blender and blend bananas with 1 cup of milk until smooth.
  3. Using another bowl, mix together banana smoothie and melted butter.
  4. Mix into the flour, combining well making sure no flour lumps. And add remaining 1 cup of milk.
  5. Add melted chocolate and chocolate nibs, mix well.
  6. Using non-stick pan, using flat wooden ladle, brush pan with vegetable oil.
  7. Add 4 spoonful batter and spreading out in circles. Cook for 2 minutes or until bubbles form on the surface. Flip pancake carefully and cook for another 2 minutes.
  8. Transfer pancake to a tray cover loosely with aluminum foil to keep pancake warm.
  9. Dust pancakes with confectionary powder.
  10. Makes 12 pancakes.


Banana-chocolate pancake-close up

Chocolate pancake is best to top with ice cream.


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