Ever since my discovery of the irresistible homemade yogurt (post coming soon!), i hardly eat anything else for breakfast anymore. Granted, i don’t just eat yogurt for breakfast, there’s always something else after that but nothing too big a serving. Usually, it’d be just a bun or two, or a bowl of muesli with fruits or scrambled eggs on toast or .. well, you get the drift. ;)

But because the sight of the ripened, almost black if you must, bananas was really quite an eyesore, i knew i had to do something about it, stat.

Banana cake was out of the question. Enough of boring ol’ banana cake though i love it to death. I needed something new. So off to the bookshelves i went. After flipping just one book, banana pancakes seemed to appeal quite a bit, especially when i can use all 7 bananas with just this one recipe!

Simply brilliant i tell you!

Banana Pancakes (Fritters) with Chocolate and Almond

serves 4

300g (2 cups) plain flour
3 tsp baking powder
125g (2/3 cup) brown sugar
250ml (1 cup) buttermilk
2 eggs
4 ripe bananas, mashed
20g butter – i omitted
2-3 bananas, extra, sliced lengthways, to serve
toasted almond flakes, to serve
chocolate sauce, to serve


1. Place the flour, baking powder, sugar, buttermilk, eggs and bananas in a large bowl and mix to combine. Heat a large non stick frying pan over medium heat.
2. Add the butter and pour 1/3 cups of the batter into the pan and cook in batches until bubbles appear on the surface. Turn the fritters or pancakes and cook for 1 minute or until golden brown.
3. Repeat with the remaining batter.
4. Serve in stacks layered with the extra banana and topped with almond flakes and chocolate.

(adapted from Donna Hay – Simple Essentials, fruit)


Alternately, feel free to replace the chocolate sauce with maple syrup or honey, which i did because methinks these pancakes actually marry better with maple syrup than the chocolate sauce. But then, that’s just me. :)


Just eat the pancakes plain.

Yup, that’s right. Eat them PLAIN. I’m dead serious about it. These pancakes were that good!

They kinda reminds me of Kuih Kodok, which i can’t find in any restaurants/road side stalls anymore these days. Because there were still a few left on that particular day (they were rather filling!), i just stored them in the fridge (air tight) and heat it up the next day as mid-morning snack. The boys couldn’t be more pleased and even fought for them but being the mean and greedy mommy as usual, i secretly ate 1 whole piece before distributing the rest among them. HEEEEE!

14 Responses to “Banana Pancakes with Chocolate and Almond”

  1. Yeah!!!! Finally I waited for this recipe for soooo long :p Will try making some soon when i am better :)

  2. Ellena : sorrryyyyy for making u wait this long! Yes, make it only when u are all better ok? Get well soon!

  3. I always wait for my bananas to go really ripe and ugly. That’s when they taste best! No difficulty in using them up, though I’ve never tried pancakes before. My friend makes a killer cekodok, reminds me I must get the recipe from her.

  4. Coincidentally I just had goreng pisang today… of course what you have here is less greasy and perfect for breakfast! Looking forward to your yogurt post!

  5. It looks very delicious!

    last photo is beautiful… :)

  6. pick yin : i usually finish them before they’re ugly. for cases like these to happen, it’s because the in laws got us 2 combs instead of 1! Kodokkk.. i miss the one at Taman Desa, Old Klang Rd. Yes, make kodok and invite me over k? hehee!

    shirley : goreng pisang.. i havent had them for eons! less greasy yes, but not any lesser calories though. HEHE. yesss.. yogurt post coming! :)

    kachna : thank you! :D

  7. these were great, thank you for the recipe!

  8. stargirl : my pleasure!

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