7th [Pancake] Heaven

Howdy! It’s been a while since I’ve tended to this space and that’s because I was enjoying a relaxing retreat in the land of thousand temples, Bali. Actually I returned a week ago so the truth is more of laziness. Anyhow, I’m back with a heart-stopping, jaw-dropping, swoon-worthy recipe! Here’s a show-stopping stack of seven Nutty Banana-Berry Chocolate Chip Pancakes.


Inspired by the Balinese luwak kopi (coffee), I went to the library to source for more information on the history, types and recipes for coffee. I scored a treasure book that not only was on coffee, but on chocolate too – 300 Chocolate and Coffee Recipes This is not just any run-of-the-mill recipe book. It has multiple sections, including the background, history, types and cultivation of chocolate and coffee, techniques section and recipes, making it highly informative, intriguing, detailed, useful, varied, colourful and easy to read. Although most of the recipes are not very easy (esp the cakes section), it’s fun to marvel and ogle at the beautiful creations. However, a few recipes were within my capabilities. One of these is the Chocolate Chip Banana Pancakes.

After analyzing the recipe, I realized it’s not that different from my original pancake recipe (1:1:1 flour-egg-milk ratio), but I did add chocolate chips into the batter this time round, on top of cocoa powder. Another change I made was to cook the pancakes on a heavy-set frying pan instead of the mini-skillet. Additionally, I cooked the pancakes in 2-tbsp drops. This resulted in less burn and more even cooking. Hoorah! The recipe also called for the flour to be sifted. I tried unsuccessfully to find a sieve, so I cannot conclude if sifted flour maketh a fluffier pancake. If anyone has tried making pancakes using sifted flour before, do drop a comment!

Above is a leaning tower of pisa seven pancakes (hence, 7th heaven!), undressed. There was a slight improvement in the texture in that it had a more cakey texture rather than “steamed egg” feel of my original pancakes. I attribute this to the smaller size of the pancakes, hence the insides were more cooked. I really loved the mouthfeel of these pancakes.

nut butters

And now for the fun part: toppings! This time I went with chopped fresh strawberries and a trio of nut butters – DCD, coconut butter and macadamia nut butter. These were smothered alternately between the pancake layers. What a chocolately nutty gastronomic party (rhyme intended)!


Nutty Banana-Berry Chocolate Chip Pancakes
Serves one (stack of 7 mini-pancakes).


  • 1/2 large banana (~60g), mashed
  • 1 egg white
  • Scant 1/4 cup unsweetened soy milk
  • Few drops of vanilla extract
  • 1/4 cup (33g) 10-grain pancake mix (Bob’s Red Mill)
  • 1/2 tbsp cocoa powder (Pacari raw)
  • 1/4 tbsp semisweet chocolate chips (Hersheys)
  • Choice of toppings: e.g. chopped fresh fruits, nut butters


    1. Mash the bananas in a bowl.
    2. Beat in the eggs, milk, and vanilla extract.
    3. Mix in the flour and cocoa powder, then the chocolate chips. Fold the mixture until it makes a thick batter.
    4. Heat a large heavy-set frying pan and coat with oil. Spoon the pancake mixture into 2-tbsp heaps, allowing room for them to spread. When pancakes are lightly browned underneath (~2 min), flip and cook the other side. Slide onto a plate and cover with a kitchen towel to prevent drying out.
    5. Top pancakes with fruits/syrup/nut butters of choice.

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    Sabrina is passionate about all things health, wellness, conscious living and good vibes.

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