Pancakes were the first breakfast he ever made for me. It was a warm, late summer Saturday morning in 2009, and I remember I was wearing a blue and white flowered sundress.
He flavored the pancakes with cookies 'n' cream flavored protein powder, and with every other bite punctuated by a smile and a kiss, we ate sitting on the stools at the kitchen island. In the kitchen that I had no idea would become my kitchen also, in the condo that became our first home together.
We lingered over breakfast before I reluctantly drove the 65 miles home, longing to stay with him, but not wanting to overstay my welcome in those early months of our relationship. Sad that I wouldn't see him again for a whole week, and already anticipating his visit at my place the next weekend.
In the summer, our weekend breakfasts tend to be hurried, consisting of coffee and toast or a smoothie, before getting started on things that need to be done that day. Me, cake making and decorating; him, working on his car. Or errands, laundry, cleaning, etc.
With fall comes a slower pace on the weekends, where the cool, dark mornings make it easier to sleep in later, and then linger over breakfast at the coffee table. Where there seems to be far less need to actually be productive. I always miss those mornings in the summer, and it's something I look forward to again as the days get cooler.
Since we had a long weekend for Labor Day, we broke from our quick summer breakfast routine and made pancakes that Monday morning off work. These were fluffy buttermilk pancakes full of dark cocoa powder and mashed bananas, with cinnamon and vanilla. I topped them with sliced bananas and drizzles of honey and homemade chocolate syrup.
I don't make pancakes all that often, and I loved these. It was a breakfast for which it was well worth postponing the rest of the day...
One Year Ago: S'mores Cookies
Two Years Ago: Avocado Hummus and Homemade Horseradish
Chocolate Chocolate Chip Banana Pancakes
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup unsweetened cocoa powder (I prefer Hershey's Special Dark)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk
- 1 egg
- 2 tablespoons melted butter, plus extra for the griddle
- 1 teaspoon vanilla
- 1 ripe banana, mashed
- 1/2 cup chocolate chips
- 1 ripe banana, sliced
- homemade chocolate syrup
In a bowl, whisk together the flours, sugar, cocoa powder, cinnamon, baking soda and salt. In a separate bowl, whisk together the buttermilk, egg, melted butter, vanilla and mashed banana. Add to the dry ingredients and whisk until well combined. Stir in the chocolate chips.
Preheat a griddle to between 325-350. Melt a little butter onto the hot griddle and measure out the pancake batter using a 1/4 cup measuring cup. Cook until the bottom is set then flip over and finish cooking. Keep pancakes warm in a 120 degree oven while you finish cooking the pancakes.
Garnish with the sliced banana, honey and chocolate syrup.
Yields about 14-15 pancakes (4-5 servings)
Recipe adapted from Saveur