these easy whole grain pancakes taste like your favorite chocolate chip banana bread rolled right into a pancake. coming together quickly, they’re light, fluffy and pack a good punch of filling fiber from the whole grain flour!
Anyone else find it impossible to make banana pancakes without the Jack Johnson song going through their head?
It ran through my head the entire time I was making these 😂
Anyway, the other day Owen requested pancakes and I realized that I didn’t have my favorite chocolate chip banana pancake recipe up on the blog which had to be rectified immediately.
These literally taste like chocolate chip banana bread, so basically, there’s nothing not to like about them.
I don’t even like bananas, but I love these – if that tells you anything.
I personally like to top them with a thin layer of nut butter, yogurt and some maple syrup – but they’re also delicious with a slather of butter and drizzle of maple syrup.
Owen on the other hand has no trouble eating them straight up with nothing else on them.
Essentially, no matter how you decide to serve them up, I promise they’ll be a hit!Print
these easy whole grain pancakes taste like your favorite chocolate chip banana bread rolled right into a pancake. coming together quickly, they’re light, fluffy and pack a good punch of filling fiber from the whole grain flour.
- 1 1/4 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large egg, beaten
- 2 tablespoons canola oil
- 1 1/2 cups plain, unsweetened soymilk
- 1 large (or 2 small) ripe banana, mashed
- 1/2 cup chocolate chips (more or less as desired)
- Optional add-in: 2-3 tablespoons finely chopped walnuts
- Combine flour, baking powder, sugar, cinnamon and salt in a medium mixing bowl and set aside.
- In a separate mixing bowl, combine beaten egg, canola oil and 1 cup of the milk. Add the wet ingredients to the dry. Gently fold in banana once combined. Using the other 1/2 cup of milk, slowly stream into the batter 1/4 cup at a time until desired consistency is reached (*see note)
- Heat a griddle or place a non-stick pan over medium heat on the stove top. Add a small pad of butter to grease.
- Add 1/4 – 1/3 cup of the batter at a time, placing several chocolate chips on top once small bubbles have started to form. Once bubbles form around entire pancake, flip. Repeat until all remaining batter is used.
- Pancakes will keep for up to 4 days in an airtight container in the fridge or up to 2 months in an freezer safe bag in the freezer.
Keywords: pancakes, banana, chocolate chip, whole grain, quick, easy, healthy breakfast
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