I figured writing a post about how I use almond milk in my life would be slightly boring since I just drink it straight up – nothing fancy. So, I finally tested out a recipe idea of mine that I’ve had for a long time. Putting chocolate milk in pancakes. The results? Beyond incredible. Beyond my imagination. Silk’s Dark Chocolate Almond milk was the perfect option because of the smooth rich dark chocolate flavor. I also decided to use mashed banana instead of oil or butter – creating a beautiful marriage of banana and chocolate in the pancakes. In my opinion, one of the best flavor combinations around.
The unique flavor of the pancake allows you to enjoy them without needing any syrup at all or just a little drizzle if needed. You definitely don’t want to drown these yummies! Also, since this recipe creates 12 pancakes, it is suitable for 2-3 people to share. I ate six once morning and six a couple days later. The pancakes stayed well in the fridge and didn’t get that gummy texture that can happen when you refrigerate already made pancakes.
I would LOVE feedback from you if you decide to make this recipe – I’m quite proud!
Banana Dark Chocolate Almond Pancakes
- 1 Egg
- 1 cup Flour
- 2/3 cup Silk Dark Chocolate Almond Milk
- 1 tbsp Sugar
- 2 tbsp Mashed Banana
- 3 tsp Baking Powder
- pinch of salt
Mix all ingredients together. Preheat a non-stick skillet to medium heat.
Drop batter onto skillet. Pancake diameter should be around 3 inches. Wait for bubbles to form before flipping. The pancakes will be thin.
Disclosure: FitFluential LLC compensated me for this Campaign. All opinions are my own.