Chocolate pancakes with honey bananas

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 331 Kcal, 9g Protein, 53g Carbohydrates, 9g Fat


  • Honey bananas
  • 2 banana, cut diagonally into slices
  • 1 tsp lemon juice
  • 1.5 tbsp liquid honey
  • Pancakes
  • 100 g white flour
  • 50 g fine whole-grain rolled oats, toasted
  • 1 tsp baking powder
  • 2 tbsp sugar
  • 1 pinch salt
  • 20 g butter, melted, left to cool
  • 1 fresh egg white
  • 1 fresh egg yolks
  • 2 dl buttermilk
  • clarified butter for cooking
  • 30 g chocolate chunks

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  • Honey bananas

    Mix the bananas with the lemon juice and honey, cover and chill until ready to serve.
  • Pancakes

    In a bowl, mix the flour with all the other ingredients up to and including the salt. Whisk together the buttermilk, butter and egg yolk, mix in. Beat the egg white with the salt until stiff, carefully fold into the mixture using a rubber spatula. Heat a little clarified butter in a wide non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then keep warm. Prepare the remaining pancakes straight away. Serve with the honey bananas.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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