Cocoa Banana Pancakes with Chocolate Yogurt
Cocoa banana pancakes with chocolate yogurt - This treat keeps you full for a really long time thanks to whole wheat flour!
Healthy, because
Even smarter
Nutritional values
Due to the high potassium and magnesium content, bananas are suitable for high blood pressure as well as in stressful situations. Both minerals have a calming and balancing effect.
If you like it sweeter, drizzle some honey or agave syrup over the pancakes.
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 3 ½ ozs Dark chocolate (min. 70% cocoa content)
- 10 ozs Yogurt (3.5% fat)
- 1 Tbsp whole cane sugar
- 1 pinch cinnamon
- 18 ozs Whole Grain Spelt Flour
- 1 Tbsp dark cocoa powder
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- ½ oz soft butter (1 TBSP.)
- 1 large ripe Banana
- 7 ozs milk (whole)
- salt
- 3 tsps Canola oil
Kitchen utensils
Preparation steps
For the chocolate yogurt, chop chocolate or mince a bit in a blitz chopper. Add yogurt, sugar and 1 pinch of cinnamon and puree. Pour into a bowl and refrigerate until ready to serve.
For the pancakes, mix spelt flour with cocoa powder, baking powder and baking soda. Beat eggs and butter until fluffy. Peel banana, mash with milk and stir into egg-butter mixture. Add 1 pinch of salt, add flour mixture and mix to a liquid dough.
Bake a total of 12 pancakes one after the other. To do this, heat 1 tsp of oil in a frying pan. Drop in 4 blobs of batter with a tablespoon and bake over medium heat for 3-4 minutes per side until golden brown. If necessary, keep warm in preheated oven at 80 °C / 175 °F. Use up the remaining batter in the same way. Serve the banana pancakes with chocolate yogurt.
