Healthy Eggless Banana & Date Chocolate Pancakes
25 minutes
1182 reads
About Healthy Eggless Banana & Date Chocolate Pancakes
Ditch the eggs and embrace a healthier pancake experience with this delicious recipe! Made with wholesome ingredients like whole wheat multigrain flour, ripe bananas, and sweet dates, these pancakes are surprisingly decadent, thanks to the rich cocoa powder. A perfect guilt-free breakfast or brunch treat for the whole family.This recipe is my healthier take on a classic American breakfast. I've swapped out refined flour and eggs for nutrient-packed alternatives, resulting in a pancake that's both satisfying and good for you. The natural sweetness of bananas and dates eliminates the need for excessive sugar, making it a delicious and healthy choice.Prepare to be amazed by the fluffy texture and irresistible chocolatey flavor. They're quick to make, too, so you can enjoy a wholesome and delightful start to your day without spending hours in the kitchen!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 1 cup Wheat Multigrain Flour whole
- 1 tbsp Baking Powder
- 2 tbsp Cocoa Powder
- 1/2 cup Sugar adjust to taste, granulated
Wet Ingredients
- 2 Bananas ripe
- 8-10 Dates chopped, pitted, seedless
- 1 tbsp Vegetable Oil
- 1 cup Milk dairy or non-dairy; adjust for desired consistency
- 1 tbsp Lemon Juice
- 2 tbsp Butter for cooking
Garnish
- Chocolate Syrup optional
- Banana Slices optional, fresh
- Dates optional, chopped
Instructions
Prepare the Banana-Date Puree
- Blend ripe bananas and chopped dates with a little water until you achieve a smooth puree consistency.
Make the Batter
- In a large bowl, whisk together the whole wheat multigrain flour, baking powder, cocoa powder, and sugar.
- In a separate bowl, combine the oil, milk, and lemon juice.
- Add the wet ingredients to the dry ingredients, and gently mix until just combined.
- Stir in the banana-date puree until a smooth, pourable batter forms. Add a little more milk if needed to reach the desired consistency.
Cook the Pancakes
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Add a pat of butter to the sides of each pancake as it cooks.
Flip and Serve
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Serve immediately with your favorite toppings like chocolate syrup, honey, maple syrup, fresh banana slices, and chopped dates. Enjoy!
Recipe Notes
Expert Tips for Perfect Pancakes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes after mixing. This allows the gluten to relax and the baking powder to activate.
- Don't overmix the batter. Overmixing can lead to tough pancakes. Mix until just combined.
- Adjust the sweetness to your liking. You can add more or less sugar depending on the sweetness of your bananas and dates.
- Experiment with different toppings! Consider adding nuts, seeds, or berries for extra flavor and texture.
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Recipe Nutrition
Calories: 356kcalCarbohydrates: 65gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 18mgSodium: 324mgPotassium: 389mgFiber: 4gSugar: 37gVitamin A: 251IUVitamin C: 5mgCalcium: 218mgIron: 2mg
Shikha Gupta
Articles: 37
4 Comments
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I’m excited to try this recipe!
I’m in love with this recipe already!
Absolutely wonderful! Can’t wait to make it.
Such a flavorful dish! Can’t wait to taste it.