Valentine’s Day: the height of romance, made-up commercial holiday, or the perfect excuse for indulgent breakfasts and desserts? We’re going with the latter. That’s why we put together this quick little breakfast in bed, featuring an all-natural, vegan banana dark chocolate chunk pancake recipe that will knock your fuzzy slipper socks off. It’s ridiculously easy to toss together and deliciously filling yet looks like a million bucks, thanks to some patterned table linens and a few basic accessories.
You’d be hard-pressed to find a woman who doesn’t love a surprise breakfast in bed, especially for Valentine’s Day, but this setup—which is all about shape and texture—is ideal for men, too. (Don’t worry; they’ll get over the pink table linens as soon as they taste the ’cakes.) The multipurpose bed tray—we also use ours as a laptop desk or a writing desk when we’re planted on the sofa—has an eye-catching shape without looking overtly masculine or feminine. The simple white plate, in a contrasting rounded shape, is the perfect backdrop for your Valentine’s Day breakfast masterpiece. Add in some durable, machine washable indoor/outdoor placemats and linen napkins in vibrant fuchsia, plus your favorite pink flower (we vote for a mini orchid!) in a squat white vase, and you’re good to go.
By the way, you might notice that this banana dark chocolate chunk pancake recipe doesn’t call for refined sugar. Although it’s tempting to add some, we initially made it that way, like a traditional pancake recipe, but we found it cloyingly sweet; it turns out that the ripe bananas are plenty sweet on their own. You can always top with a bit more maple syrup or agave, as well, but we just a tablespoon or so per plate does the trick for us.
Let’s get cooking.
Banana Dark Chocolate Chunk Pancakes
Makes 12 servings
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup all-purpose flour
- ½ cup wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 medium overripe banana, peeled and mashed
- 1 cup plus 2 tablespoons almond milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons canola oil, plus more for cooking
- ¼ cup good-quality dark chocolate, cut into small chunks
- Fresh raspberries and/or sliced strawberries (optional)
1. Make a flax “egg” by mixing the flaxseed and water in a small bowl. Set aside in the fridge for 15 minutes.
2. In a medium bowl, whisk together the flours, baking powder, and salt.
3. In a small bowl, mix the banana and flax “egg,” whisking until smooth. Whisk in the milk and vanilla until well combined.
4. Add the banana mixture and the canola oil to the dry ingredients and mix just until blended. Gently fold in the chocolate chunks. The batter will be lumpy, but do not overmix.
5. Heat a tablespoon of canola oil in a nonstick pan over medium heat. When hot, use a ¼-cup measure to drop the batter in circles about 2 inches apart. Cook until bubbles form, pop, and stay open on the surface of the pancake, and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until they puff up and the bottom turns golden brown, about 1 minute. Repeat with remaining batter, adding more oil to the skillet as needed for cooking. Serve the pancakes with maple syrup or agave, and a handful of fresh raspberries or sliced strawberries, if desired.
- Regina Andrew Bone and Brass Tray Layla Grayce
- West Elm Egg vase
- Pine Cone Hill Mingled Platinum Placemat
- Crate and Barrel Marin White dinner plate
- Pine Cone Hill Kala Coral Napkins