Make Breakfast Dessert-Style: Chocolate Pancakes with Banana Walnut Topping

Throughout the decades, we have consistently discussed breakfast as the most important meal of the day. A good and healthy breakfast can make or break your day. Indian breakfast often revolves around paratha, idlis, sambhar, poha, khaman, and much more, aligned to the region you are living in. Today, with dietary changes and often rushing during morning hours, the breakfast portion has evolved to bite-sized dishes or quick breakfast options that provide enough energy and are equally loaded with healthy nutrients. The same stands true when preparing breakfast for kids. At the same time, weekends are always an exception.

For days when you want a hearty breakfast that suits all age groups, a pancake breakfast ticks all the boxes. Better when paired with a fruit, topped with nuts or dried fruit. Chocolate Pancakes with a Banana Walnut topping are a dessert-style breakfast, so we decided to share them with you for an extra indulgence on days when you want to treat your taste buds.

The recipe is simple and can be prepared in a few minutes. It's loaded with the goodness of banana and walnut, offering a much-needed energy boost to start the day. The choice of fruit can vary according to the season or your personal preference. The recipe is straightforward and can be prepared by both new cooks and professional chefs.

Ingredients:

For the Chocolate Pancakes:

• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 2 tbsp powdered sugar (adjust to taste)
• 1 tsp baking powder
• ½ tsp baking soda
• A pinch of salt
• ¾ cup milk (add more if needed)
• 1 egg (or ¼ cup thick curd for a veg version)
• 1 tsp vanilla essence
• 1 tbsp melted butter or neutral oil
• A handful of dark chocolate chips (optional)

For the Banana Walnut Topping:

• 2 ripe bananas, sliced
• ¼ cup chopped walnuts
• 1 tbsp butter
• 1 tbsp brown sugar or jaggery powder
• A pinch of cinnamon (optional)

To Serve:

• Maple syrup or honey
• Dusting of cocoa powder or grated chocolate

Method:

1. Start by preparing the batter.
2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Make a well in the centre and pour in the milk, egg, vanilla essence, and melted butter.
4. Mix gently until smooth, making sure not to overbeat, a few lumps are okay.
5. Let the batter rest for about 5 minutes while you prepare the topping.
6. In a pan, melt butter on a low flame. Add the brown sugar and stir gently until it starts to melt.
7. Toss in the banana slices and chopped walnuts. Cook for 2-3 minutes until the bananas start to caramelise and the walnuts turn a little toasty.
8. Sprinkle a pinch of cinnamon for extra warmth, then turn off the heat.
9. Now heat a non-stick pan or tawa over medium heat. Lightly grease it.
10. Pour a ladle of batter in the centre and let it spread on its own.
11. Cook till bubbles appear on the surface, then flip and cook the other side for about 30-40 seconds. Repeat this process with the remaining batter.
12. Once all the pancakes are ready, stack them on a plate.
13. Spoon over the warm banana walnut mixture.
14. Drizzle with maple syrup and a dust of cocoa if you like. Serve warm.

7 Quick Fixes and Tips to Avoid

Avoid overmixing the batter

Once the wet and dry ingredients are combined, stop mixing. Overmixing develops gluten, making pancakes chewy rather than soft.

Resting time is the Key

Allowing the batter 5-10 minutes rest helps the flour absorb the liquids and gives a better texture. Skipping it may lead to flat pancakes.

Use Ripe Bananas

Overripe bananas may turn mushy too quickly and melt into the pan. Use bananas that are ripe but still hold some shape.

Low heat for the topping is key

High heat can burn the sugar or make the bananas too soft and mushy. Keep the flame low and stay close while caramelising.

Grease the pan lightly

Using too much oil or butter in the pan can cause the pancake edges to fry and become greasy. Just a light brushing is enough.

Watch the first pancake closely

The first one often acts as a test. Use it to adjust your pan heat and batter thickness before making the rest.

Cook one at a time

Cooking too many pancakes at once reduces the heat, making them cook unevenly. Give each pancake its space and time.