If you thought a chocolate pancake always meant unhealthy, think again. Here’s an equally decadent and healthy protein-packed option!
1. In a small bowl, mash the raspberries with a fork until jam-like. Set aside.
2. In a medium bowl, mash the banana until jam-like. Crack the egg into the mashed banana. Stir with the fork until combined. Add the cocoa powder and salt, and stir until well combined.
3. In a large stick-resistant skillet over medium heat, fully heat the oil. Pour the banana batter into the center of the skillet. Cook until the pancake is lightly browned on the bottom and no longer sticks to the skillet, about 5 minutes; flip over with a pancake turner (spatula) and cook on the flip slide until cooked through, about 2–3 minutes.
4. Serve while warm topped with the mashed raspberries and yogurt.
Tip: Buy a few small bananas in advance. When ripe, peel, break each into four pieces, and freeze. That way you won’t need to wait for a newly purchased banana to ripen. Thaw overnight in the fridge.
Recipes from The Clean & Simple Diabetes Cookbook, by Jackie Newgent, RDN, CDN, ©2020. Published by the American Diabetes Association.
Available at www.ShopDiabetes.org and booksellers nationwide.