3 Tablespoons Unsalted Butter, melted and cooled slightly
½ Tablespoon Red Food Color
2 Cups Sliced Bananas
In a medium bowl, sift the flour, cocoa powder, sugar, baking powder, baking soda and salt together. In a separate bowl, whisk together the egg, buttermilk milk, melted butter, and food coloring. Add the dry ingredients to the wet and whisk gently just until combined.
Heat oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a ¼ cup measure to portion the batter into the pan. Top each pancake with a layer of sliced bananas, gently pressing them into the batter. Cook on the first side until the edges are set and bubbles form on the surface, about 2 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, adding the rest of the oil to the pan if necessary. Serve pancakes with additional banana slices and maple syrup.