Dr Oz: Banana & Dark Chocolate Pancakes with Coconut Cream Recipe

Dr Oz: Ripe Banana & Dark Chocolate Pancake with Coconut Cream Recipe

Do you have a hard time saying no to your favorite sweet treats? Could you be addicted? Have you taken Dr Oz’s quiz to find out what your sugar addiction type is? You’ll first need to take the quiz, then follow Dr Oz and Top Chef Sam Talbot’s advice for how to kick your bad habit and make healthier decisions.  Then, Dr. Oz shared recipes to kick your sugar addiction, including this one for a Granola Parfait and the Ripe Banana and Dark Chocolate Pancakes with coconut cream on the next page…

Dr Oz: Energy Seeking Sugar Addict

If you answered mostly number 2’s on the quiz, that means you’re more of an energy-seeking sugar addict. If you tend to reach for a sugary sweet when you’re in desperate need of an energy pick-me-up, Sam has just the recipe for you. Keep reading to get the incredible recipe for Sam’s Ripe Banana and Dark Chocolate Pancakes with Warm Syrup and Coconut Cream. These pancakes are the perfect combination of fat, fiber, and protein.

Fat, fiber, and protein seem to be the best combination for Sam to keep him going throughout the day, avoiding a energy crash.  So lets get to the incredible recipe, on the next page…

Dr Oz: Dark Chocolate Pancakes with Bananas & Coconut Cream Recipe

Ingredients:

• 3 large egs
• 3 ripe bananas – mashed
• 2 oz bittersweet chocolate – grated + more to garnish
• 1 (13.66-oz) can coconut milk – chilled at least 4 hours
• pinch fine sea salt
• 3/4 C uncooked quick-cooking oats
• 1/2 C pure maple syrup – warmed

Dr Oz: Ripe Banana and Dark Chocolate Pancakes Recipe

Directions

1. Carefully open the coconut milk without shaking or tilting the can
2. Remove the solidified cream from the top and put into a chilled bowl (save the liquid for another recipe)
3. Beat the coconut cream at high speed with an electric mixer for about 4 minutes, until stiff peaks form
4. Cover and chill until ready to serve
5. In a medium bowl, whisk together the salt and eggs
6. Whisk in the oats, bananas, and chocolate
7. Let the batter stand for five minutes to thicken slightly
8. Pour about 1/4 C of the batter onto a hot, lightly greased griddle or large nonstick skillet, for each pancake
9. Cook over medium-high for 2-3 minutes, until bubbles appear on the surface and the edges look dry
10. Flip the pancakes and cook another two minutes until firm and golden
11. Serve the pancakes topped with coconut cream and maple syrup
12. Garnish with grated chocolate