Banana chocolate chip pancakes
Banana chocolate chip pancakes are light, incredibly fluffy and studded with melty chocolate chips! Only 10 minutes to prep for a delicious breakfast!
Yield: 10 pancakes
Ingredients
- 1 cup flour (see notes)
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 large ripe banana, mashed
- 1 large egg
- ¾ cup milk of choice
- 1-2 teaspoons maple syrup
- 1 teaspoon pure vanilla extract
- ⅓ cup mini chocolate chips
For cooking:
- Butter or cooking spray
For serving:
- Maple syrup and fresh berries
Instructions
- Combine the flour, baking powder, cinnamon and kosher salt in a medium bowl and stir until well combined.
- In a separate bowl, mash the banana then mix in the egg, milk, maple syrup and vanilla until well combined.
- Add the wet ingredients to the flour and stir carefully until everything is well incorporated and there are no streaks of flour left. (It’s OK to have some lumps though.) Carefully fold in the chocolate chips.
- Heat a large nonstick skillet (or two skillets if you want to make this go faster) over just below medium heat. Add butter or cooking spray.
- Use a ¼ cup measure (I spray it with cooking spray) and pour the batter into the skillet. (You can get 3 pancakes per pan in a 12-inch skillet.)
- Cook the pancakes on one side until bubbles begin forming all over the tops of the pancakes.
- Flip and cook for another minute on the other side, until set and cooked through.
- Remove the pancakes from the pan and repeat with the remaining batter, lowering heat a bit as needed. (You can keep pancakes warm on a sheet pan in a 200 degree oven if needed.)
- Serve with maple syrup and desired toppings and enjoy!
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Notes
Flour: I have made these using white wheat flour and regular all-purpose flour. You could also use a mix of all-purpose flour and whole wheat flour or try it with a 1:1 gluten-free baking flour for gluten-free pancakes.
Milk: You can use 2%, skim, soy or almond milk, whatever you got.
Make these dairy-free with a milk substitute and dairy-free chocolate chips. You can make them vegan by also substituting a flax egg for the egg in the recipe.
Leftover pancakes can be stored, covered, in the fridge for up to 5 days.
Pancakes also freeze great! Let them cool completely, then place in a freezer-safe ziptop plastic bag — that’s labelled! — and freeze for up to 6 months.
Topping ideas: Maple syrup, butter, sliced bananas, blueberries, strawberries or raspberries, spread of Nutella, sprinkling of mini or regular chocolate chips, drizzle of chocolate sauce, whipped cream
Video
Nutrition
Serving: 2pancakes | Calories: 259kcal | Carbohydrates: 43g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 356mg | Fiber: 3g | Sugar: 16g
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