There was a time when I absolutely hated bananas. Their smell would make me gag and the texture was unbearable.
More than a few years back, I learned about their health benefits and decided to acquire a taste for them. There came a time when my health became a priority but being a picky eater prevented me from getting valuable nutrition from a variety of sources. I decided to eat a banana everyday until my taste buds adapted. It took about 2-3 weeks but now I absolutely love bananas.
Still can’t believe how much I use to dread the sight of them.
Chocolate Peanut Butter Banana Pancakes
Serving Size: 1-2 People
Prep Time: 5-8 Minutes
Cook Time: 12 – 15 Minutes
1 Ripe Banana
1 Pasture Egg
1/8 tsp Baking Powder
1/8 tsp Ground Ginger
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Sea Salt
1/4 tsp Vanilla Extract
1 TBL Cocoa Powder
1 TBL Raw Honey
1/2 TBL Organic, Cold Pressed Coconut Oil + Extra
1 TBL Peanut Butter (You are welcome to use almond butter)
1/2 TBL Raw Honey
Pinch of Sea Salt
Sprinkle of Cacao Nibs
Dash of Coconut Flakes
Speckle of Peanuts (Or almonds)
Using a fork, mash banana in mixing bowl. Beat in egg. Stir in baking powder, ginger, cinnamon, nutmeg, sea salt, vanilla extract, cacao powder and raw honey until all ingredients are well combined. Heat pan with coconut oil on medium low heat. Cook batter in small batches. About 1-2 minutes on each side.
**I recommend making small pancakes since these will easily come apart when trying to flip.
**If you’re making this in batches, add a little bit more coconut oil to the pan each time. Keeps the pancakes from sticking to the pan.
Place your cooked pancakes onto a plate. Top with peanut butter, raw honey, sea salt, cacao nibs, coconut flakes and peanuts. Enjoy!