Cocoa Banana Pancakes with Chocolate Yogurt
De Cocoa-Banana-Pancakes mit Schoko-Joghurt von Spoonsparrow halten dank dem darin enthaltenen Vollkornmehl lange satt und liefern viele Ballaststoffe.
Ingredients
- 100 g dark chocolate (min. 70% cocoa content)
- 300 g Yogurt (3.5% fat)
- 1 tbsp whole grain sugar
- 1 pinch cinnamon
- 300 g spelt whole wheat flour
- 1 tbsp strong defatted cocoa powder (7 g)
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- 2 Eggs
- 15 g soft butter (1 tbsp)
- 1 large ripe banana (200 g)
- 200 ml Milk (3.5% fat)
- Salt
- 3 tsp rapeseed oil
Instructions
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1.
For the chocolate yogurt, chop or pulse the chocolate in a blender until finely chopped. Add yogurt, sugar and 1 pinch of cinnamon and blend. Pour into a bowl and refrigerate until serving.
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2.
For the pancakes, mix spelt flour with cocoa powder, baking powder and baking soda. Whisk eggs and butter until frothy. Peel the banana, puree it with milk and fold into the egg-butter mixture. Add 1 pinch of salt, then add the dry mixture and stir to a smooth batter.
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3.
Bake a total of 12 pancakes in turn. Heat 1 tsp oil in a pan for each batch. Drop 4 spoonfuls of batter with a tablespoon into the pan and cook on medium heat for 3–4 minutes per side until golden brown, or keep warm in a preheated oven at 80 °C (60 °C fan; gas: level 1). Use up the remaining batter similarly. Serve the banana pancakes with chocolate yogurt.
