Spicy banana pancakes with chocolate and coffee

SAY WHAT!

That’s what I would’ve said if I read that title without knowing how epic that flavor combo could be… This recipe is 100% random and 100% based on a random morning (afternoon) where the wish was for pancakes but the pantry was different than I’m used to… No ground flax seeds! Still, it turned out better than ever. It’s hard for me to write the recipe down because I didn’t use any measuring cups — but we all know the consistency of (American) pancake batter, right? Yes. Make them now:

1.5 banana
2-ish tbsp sugar
2 cubes caramelized ginger candies, finely chopped (more if you want more spice)
3 tbsp dark chocolate & coffee hagelslag (sprinkles — I guess you could use plain chocolate ones if you don’t have access to these particular ones)
2-ish tsp baking soda
(about 1 cup) soy milk
(about 1 cup) wheat flour
a pinch of cinnamon
a pinch of salt
olive oil for frying (cray I know, but it works)

Mash the bananas with a fork in a bowl, add the sugar, salt, and cinnamon. Add the milk and then the flour bit by bit, and towards the end also the baking powder. If you use an electric whisk it comes together more easily. Lastly add the chopped ginger and hagelslag/sprinkles.

To see if the batter works with the amounts you used, start with frying one pancake on medium heat. When the surface has risen and is bubbly, try to flip it. If it works it works, I guess… Go by feel!

We served them with lemon juice and sugar, and fried diced apples with cinnamon and maple syrup.

Screen Shot 2015-01-31 at 5.34.21 PM

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