Banana pancakes with peanut butter and chocolate

These gluten free banana pancakes are keeping a secret.. ok, the images in the blog post have already revealed it.. Sigh.. 🙂
Inside all the banana pancakes there is a center of peanut butter and chocolate. Pretty nice surprise <3
I have served them with whipped cream and pomegranate seeds, but feel to use greek yogurt or/and your favorite berries instead.

Banana pancakes with peanut butter and chocolate
2 servings

2 ripe bananas, mashed
2 eggs
40 g whole grain rice flour (feel free to use almond flour, buckwheat flour or plan flour instead)
Butter for frying

Filling:
40 g crunchy peanut butter
15 g good dark chocolate (70%), finely chopped

Topping:
Pomegranate seeds
Whipped cream or greek yogurt

Mix all the ingredients for the pancakes well together in a bowl. Melt the butter in a frying pan and use a spoon to add small circles of pancake batter on the pan. Immediately, add a tiny spoonful of peanut butter in the middle of every pancake and the sprinkle with some chocolate. Then add some more pancake batter on top to “hide the filling”. Flip the pancakes to fry them golden on both sides. Serve hot.