Chocolate Banana Pancake Pops
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Freezer Time, if desired
15 mins
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Total Time
30 mins
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Servings
6
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Calories
556 kcal
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Course
Main Course, Breakfast, Lunch, Brunch
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Cuisine
American
Chocolate Banana Pancake Pops
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Chocolate banana pancake pops use bananas and/or strawberries, on a stick or chocolate dipped, you'll just love these deep fried pancakes.
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Ingredients
- 3 cups canola or peanut oil
- 4 bananas
- 8 strawberries
- 10 oz chocolate melting wafers, chopped and melted
- 1 ½ cups all purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoons granulated salt
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon, if desired
- 1 cup 2% milk
- 1 large egg
- 2 teaspoon vanilla extract
- 2 tablespoon melted butter
- ¼ cup powdered or icing sugar
Instructions
- Get out and measure all of your ingredients.
- Heat oil in a sauce pan, pot or deep fryer to 375 degrees. Adjust the amount of oil based on the size of the saucepan you're using. You will need at least 3 inches of oil.
- Meanwhile, decide how you want to make your chocolate banana pancakes. Peel and cut bananas into ½ inch sections if desired. Bigger chunks, individual chunks or whole bananas work too. If using strawberries, cut the stems off and then cut in half by width.
- Skewer the bananas and strawberries onto a popsicle stick. Use 4 slices of fruit per stick. Alternate using just bananas, strawberries and bananas, and just strawberries. Whatever you want.
- Melt chocolate, if using, and add to a mason jar. Dip the banana/strawberry skewers into the chocolate and place on a parchment paper lined baking sheet. Then, place into the freezer for 15 minutes.
- In a medium bowl, add flour, baking powder, salt, and sugar. Cinnamon too, if desired. Mix to combine.
- Next, add the milk, egg, vanilla, and butter. Whisk until the batter is smooth.
- Pour batter into a mason jar (or tall glass) *this batter will be slightly thicker but this is needed to stick to the chocolate bananas*
- Place pancake batter beside dipped banana skewers.
- Dip the chocolate covered bananas/strawberries into the pancake batter
- Hold banana stick above the jar to allow excess batter to drip off.
- The chocolate will slowly start to melt into the pancake batter when it is dropped into the hot oil so be sure to turn to cook each side evenly as you cook. This way the batter hardens and locks in the chocolate before it has a chance to melt.
- Gently place into the hot oil and fry for 5-6 minutes, flipping or rolling as necessary. Remove from oil and place on a paper towel lined plate to drain.
- Sprinkle each with powdered sugar.
- Serve with maple syrup, whipped cream, caramel or chocolate to dip. If more pancake topping ideas are needed make sure to take a peek at the list including recipes.
- Enjoy every bite. And if you need some inspiration then check out this list of what to serve with pancakes post!
Nutrition Information
Show Details
Calories
556kcal
(28%)
Carbohydrates
87g
(29%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
44mg
(15%)
Sodium
323mg
(13%)
Potassium
410mg
(12%)
Fiber
3g
(12%)
Sugar
53g
(106%)
Vitamin A
254IU
(5%)
Vitamin C
16mg
(18%)
Calcium
201mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 87g | 29% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 323mg | 13% |
| Potassium | 410mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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