Here’s a wholesome delicious breakfast treat.
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Pancakes are a huge hit in my house, so I make them all the time but by far the most popular ones are these Banana Chocolate Chip Pancakes. There’s just something about that combination of sweet banana studded with bits of crunchy chocolate in a fluffy pancake infused with hints of cinnamon that satisfies all of our breakfast cravings.
This recipe for Banana Chocolate Chip Pancakes is so simple to make that you can whip up a batch without much planning (just make sure you always keep dark chocolate chips in your pantry at all times!). That delicious aroma wafting through your house also serves as an alarm clock, waking everyone up and guiding them to the kitchen for breakfast! And amp up that aroma (and the protein!) by serving these pancakes with Baked Brown Sugar Bacon.
Are banana chocolate chip pancakes Healthy?
With ingredients like whole wheat flour, coconut sugar, and plant-based milk, these Banana Chocolate Chip Pancakes are better for you than those made with white flour, white sugar, and full-fat dairy milk. And don’t forget the health benefits of bananas, cinnamon, and dark chocolate!
What is coconut sugar?
Coconut sugar, extracted from coconut palms, is a great alternative to white sugar, because it has a lower glycemic index (better for folks with diabetes), is less processed, and contains more nutrients, including small amounts of calcium and potassium. And the good news is you can use it in place of white sugar in any recipe.
INGREDIENTS
- 1 1/2 cups all purpose or whole wheat flour
- 2 tablespoons organic coconut sugar
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsweetened almond milk or any plant-based milk
- 1 large free-range egg
- 2 tablespoons melted coconut oil plus extra for greasing
- 1/2 teaspoon pure vanilla extract
- 2 ripe bananas mashed (about 1 cup)
- 1/2 cup dark chocolate chips
INSTRUCTIONS
Combine Dry Ingredients
Mix your whole wheat flour, coconut sugar, baking powder, salt, and cinnamon in a bowl to create a nutritious and flavorful base for your pancakes.
Blend Wet Ingredients
Whisk together almond milk, egg, coconut oil, and vanilla extract for a moist and aromatic batter.
Mix and Fold
Combine the wet and dry ingredients, then fold in mashed bananas and chocolate chips for a delightful texture and taste.
Cook to Perfection
Pour the batter onto a greased skillet, cook until bubbles form, then flip to achieve golden-brown deliciousness.
Serve and Enjoy
Plate your Banana Chocolate Chip Pancakes and top with maple syrup or Greek yogurt for a satisfying and health-conscious breakfast experience.
Devour!
FAQs & Tips
Banana Chocolate Chip Pancake batter can be prepared ahead of time and stored in the refrigerator in an airtight container for up to 4 days before cooking the pancakes. Leftover pancakes can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months; for both, use an airtight container and place parchment paper between each pancake to prevent sticking. Reheat pancakes in the microwave.
Banana Chocolate Chip Pancakes are a great way to use overripe bananas. Even though the peel is dark and spotted, the fruit is perfect for these pancakes. And if your bananas are ripe and ready to be used but you’re not ready to use them, freeze those perfectly ripe bananas for later use.
It should. Resting contributes to that fluffiness we love in pancakes because it gives the wet ingredients time to soften the flour, and it helps the baking powder–the key to puffy pancakes!–become evenly distributed.
For sure. Just substitute the white or whole wheat flour with your favorite gluten-free flour.
They can…but here are some tips to prevent that from happening: you can freeze the chips before adding them to the batter or you can dollop a bit more chip-free batter on top of each pancake before flipping.
Serving Suggestions
Top these delicious Banana Chocolate Chip Pancakes with slices of fresh banana or any other kind of fruit you like, extra chocolate chips, or other favorite pancake toppings like powdered sugar, drizzles of maple syrup, honey or even chocolate sauce, or…dollops of whipped cream! We often have them alongside Poached Eggs or Soft Scrambled Eggs and sometimes with wedges of Baked Frittata, if there’s any leftover from dinner the night before! Other great companions for these pancakes include Tropical Smoothies or Avocado Smoothies or for more health benefits, an Oatmeal Smoothie
Banana Chocolate Chip Pancakes
Ingredients
- 1 1/2 cups all purpose or whole wheat flour
- 2 tablespoons organic coconut sugar
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsweetened almond milk or any plant-based milk
- 1 large free-range egg
- 2 tablespoons melted coconut oil plus extra for greasing
- 1/2 teaspoon pure vanilla extract
- 2 ripe bananas mashed (about 1 cup)
- 1/2 cup dark chocolate chips
Instructions
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Begin by preheating your non-stick skillet or griddle over medium heat (350°F if using an electric griddle).
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In a large mixing bowl, sift together the flour, coconut sugar, baking powder, sea salt, and ground cinnamon.
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In a separate bowl, whisk together the almond milk, egg, melted coconut oil, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients.
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Gently fold in the mashed bananas into the batter, being careful not to overmix to keep the pancakes light and fluffy.
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Sprinkle the dark chocolate chips into the batter and give it a few more gentle stirs to distribute them evenly.
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Lightly grease the preheated skillet with a bit of coconut oil. Pour 1/4 cup of batter for each pancake onto the skillet. Allow space for them to spread.
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Cook the pancakes for about 2-3 minutes or until you see bubbles forming on the surface and the edges look set. Flip the pancakes carefully and cook for an additional 2 minutes or until they are golden brown and cooked through.
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Serve the pancakes hot, with a drizzle of maple syrup or a bit of Greek yogurt for added protein.
Nutrition
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