I religiously read the Vancouver Sun’s Food section every wednesday. And every wednesday it is a different feature of fun recipes, food trends, tricks and tips. Check it out sometime, if you haven’t recently.
So, on a recent wednesday Karen Barnaby featured the Triple Threat: Flour, Milk, and Eggs and included this awesome recipe for a sensational-single-serving breakfast… to die for: The I want to be alone banana chocolate pancake!
As I have shared previously, I love breakfast at all hours of the day and sometimes I do enjoy a pancake here but i’m not a fan of having to make a large batch of them and deal with a bunch of leftovers. I just want to enjoy a pancake here and there, and now that I’ve found this awesome recipe it’s possible.
Karen describes, “This large, single serving pancake is not gender-specific. Breakfast, dinner or dessert. Maybe even lunch.”
- 1/3 cup (80 mL) flour
- 1 tablespoon (15 mL) rolled oats, any type
- 2 teaspoons (10 mL) brown sugar
- 1/2 teaspoon (2 mL) baking powder
- 1/4 teaspoon (1 mL) baking soda pinch of salt
- 1 tablespoon (15 mL) unsalted butter, melted
- 1 large egg
- 6 tablespoons (90 mL) plain yogurt or buttermilk
- 2 tablespoons (30 mL) chocolate chips
- 1/2 cup (125 mL) thinly sliced banana
- 1 teaspoon (5 mL) vegetable oil
- The rest of the banana
Whisk the flour, oats, sugar, baking powder, baking soda and salt together. Beat the egg, yogurt and butter together. Mix into the dry ingredients only until blended. The batter will be thick. Fold in the chocolate chips and banana slices. Heat the oil in a medium, non-stick frying pan over medium heat. Pour in the pancake batter and spread it out to around 8 inches (20 cm). Cook until bubbles form and pop on the surface of the pancake then flip it over. Continue cooking until golden brown on the bottom. Slice the rest of the banana and use it to garnish the pancake.
Makes 1 large (8-inch) pancake, or you could make 2 regular size pancakes for a mini-stack… MMM!