My youngest gingersnap turned TWO last week! We started her morning off with some yummy "Minnie Mouse" pancakes. The bitterness from the cocoa and yogurt was offset by the sweet banana (and syrup!) and they were moistly delicious!
1 cup plain, full-fat yogurt
1 banana, the riper the better
1 teaspoon vanilla
1 cup buttermilk or whole milk
pinch of salt
1 cup all-purpose flour
1/2 cup whole wheat flour
2 Tablespoons cocoa
1 1/2 teaspoons baking soda
2 Tablespoons wheat germ
1/4 cup butter, melted
2 Tablespoons coconut (optional)
Combine yogurt, banana, milk and vanilla in a large bowl and pulverize with a hand blender until smooth. Crack in the eggs, add a pinch of salt and mix together thoroughly.
In another bowl, sift together flours, cocoa, and baking soda. With a wooden spoon, stir in wheat germ and coconut, if desired. Add entire dry mixture into the wet mixture and fold gently together. Pour in melted butter and mix just to combine.
Heat a cast iron pan (or nonstick) over medium heat and then grease with vegetable oil. Ladle a few tablespoons of batter onto the pan to make several small, round pancakes. Cook on even medium-low heat until bubbles start to form.
Flip pancakes and continue cooking. Remove from pan and serve warm with maple syrup or Nutella and fresh banana slices, if desired.
Batter may be refrigerated and kept up to two days. Beat well with a fork before using.