Yes, I’m posting two chocolate recipes in a row. I blame all the DIY projects we did this past weekend. I swear, I never want to tie another ribbon bow again.
Besides cramping my fingers making endless bows, I’m also trying to break in my wedding day shoes. I’m realizing that this is something I should have started months ago, but there is no time like a week before the wedding.
That seems to be our motto lately. 🙂 You are looking at the King and Queen of Procrastination here, folks.
But enough wedding talk, I would rather talk about these delicious, fluffy chocolate banana pancakes. In fact, these pancakes were so delicious, they deserved their own sticky, maple-syrup drizzled close-up. I had been eating really healthy last week, so I didn’t feel too bad having a cheat breakfast. Besides, I don’t think of it as a cheat breakfast when bananas and coconut oil are substituted for all the butter and oils that are usually in pancakes. It was also a good way to use up a bunch of very ripe bananas that have been hanging out on our counter.
As you can see in the above photo, I couldn’t even resist these pancakes during the photoshoot and resorted to tearing off pieces in between shots. What else is a girl to do while she’s hopping up and down in her wedding shoes, trying to take photos of warm, chocolatey pancakes? Pray that no one looks at the pancakes in the back (or that her neighbours can’t hear her shoes on the hardwood floor!)
Recipe adapted from The Comfort of Cooking