Made with whole wheat, Banana-Chocolate Chip Pancakes provide plenty of fiber and flavor!
Pancakes are a huge hit in my house, so I make them weekly and in all sorts of variations. By far, the most popular recipe is for these banana-chocolate chip pancakes. That combination of sweet bananas studded with bits of chocolate in a fluffy pancake infused with hints of cinnamon wows us every time. Its delicious aroma wafting through my house also serves as an alarm clock, waking everyone up and guiding them to the kitchen for breakfast!
What I especially love about these pancakes is that they’re loaded with whole wheat. Don’t worry—they don’t taste like a health food store. Still, they’re a tasty way to sneak some fiber into your kiddos’ picky diet!
I’m also happy to report that banana-chocolate chip pancakes are simple to make. You can whip up a batch without much planning. If you’re like me, you keep a bag of dark chocolate chips in your pantry. And if you’re not like me, get to it! After all, pancakes always taste better with chocolate.
Are These 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 your standard pancake. You won’t find any white flour, dairy, or white sugar here. Plus, there’s a decent amount of fiber and protein per serving, ensuring you stay full until lunch!
What Is Coconut Sugar?
Coconut sugar, extracted from coconut palms, is a less processed alternative to white sugar with similar sweetness. It even contains small amounts of minerals like calcium and potassium. While it’s lower on the glycemic index than white sugar, it’ll still affect your blood sugar levels—enjoy it in moderation! But the good news is you can use it in place of white sugar in most recipes.
How Do I Store Leftovers?
Store leftover pancakes in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Use an airtight container and place parchment paper between each pancake to prevent sticking. Reheat pancakes in the microwave.
Serving Suggestions
Top these delicious pancakes with slices of fresh banana or any other kind of fruit you like. And I never say no to extra chocolate chips or other toppings like powdered sugar, maple syrup, honey or even Salted Caramel Sauce!
We often serve these pancakes alongside Poached Eggs or Soft Scrambled Eggs, and sometimes with wedges of Baked Frittata if there are any leftovers from dinner the night before! If you’re making eggs, you should probably also fry up some Breakfast Sausage and a side of Hash Browns to round out the menu!
Recipe
Ingredients
- 1 1/2 cups 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
- Preheat your skillet or griddle over medium heat (350°F if using an electric griddle).
- In a large mixing bowl, sift together the flour, coconut sugar, baking powder, sea salt, and ground cinnamon.
- 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.
- Gently fold the mashed bananas into the batter, being careful not to overmix to keep the pancakes light and fluffy.
- Sprinkle the dark chocolate chips into the batter and stir to distribute them evenly.
- Grease the preheated skillet with a bit of coconut oil. Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook the pancakes for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip cook for an additional 2 minutes.
- Serve hot.
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