Recipe courtesy of Nettie Moore, Moore or Less Cooking Blog.Nettie Moore is the cook, baker, photographer and designer behind the Moore Or Less Cooking Food blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don't call for a lot of unknown ingredients. Nettie's blueberry skillet cake has been featured in taste of home magazine and her peach raspberry pie has won awards! She was born and raised in southern California and now calls New England her home; she lives there with her husband and two children.
- 1 Cup all-purpose flour
- 3 tablespoons cocoa powder
- 3 tablespoons sugar
- 1 1/4 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 large ripe banana (the riper, the sweeter!)
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 Tablespoon vegetable oil
- Additional banana slices, for garnish (optional)
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In a small bowl, mash banana.
Mix in buttermilk, egg, vanilla, and vegetable oil until well-combined.
Pour the wet ingredients into dry ingredients and mix until just combined.
Cook pancakes until bubbles form on the surface and edges are just cooked, about 2 minutes. Flip and cook for an additional minute.