Choc Banana Pancakes

Warren Mendez


  • 2 cups (300g) plain flour
  • 3 tsp baking powder
  • 1 cup (250ml) milk
  • 2 ripe bananas
  • 1 egg
  • 1/3 cup (80g) brown sugar
  • 2 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 50g unsalted butter, melted, plus extra to brush
  • 100g dark chocolate, chopped
  • Golden syrup, roasted hazelnuts & extra sliced banana, to serve


  1. For the pancake batter, place all the ingredients except the golden syrup, hazelnuts and extra banana, in a blender. Add a pinch of salt and whiz until smooth. Fild through the chopped chocolate. 
  2. Heat a large non-stick frypan over medium-low heat. Working in batches, brush the pan with melted butter, then add about ¼ cup batter for each pancake.
  3. Cook for 2 minutes or until small bubbles form on the surface, then flip and cook for a further minute. Remove from the pan and keep warm. Repeat with remaining pancake batter.
  4. Serve pancakes warm with golden syrup, hazelnuts and extra sliced banana.
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