Add the egg and mix until completely absorbed.
Add the sugar and mix again.
Add the milk to the mixture.
In another bowl, combine the flour, cocoa, baking powder, and a pinch of salt.
Add the dry mixture (flour, cocoa, yeast) to the wet mixture (bananas, eggs, sugar, milk). Mix until smooth, but do not overmix.
Heat a nonstick pan over medium heat. Adding any fat is not necessary, as the batter already contains butter.
Pour a small amount of batter into the pan, forming each pancake (you can adjust the size to your liking).
Cook until small bubbles form on the surface of the pancakes, then flip and cook until golden brown.
Repeat with the remaining batter.
Serve these fluffy chocolate banana pancakes with your choice of toppings, such as extra banana pieces, maple syrup, or even a scoop of vanilla ice cream.
These pancakes are a delicious alternative to traditional chocolate cake and can easily be made without an oven. Enjoy!
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