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.
- These pancakes can be very thick. If you like that, no need to add additional milk! If you like a thinner pancake, go ahead and stream it in until batter is fairly thin.
- Pancakes will keep for up to 4 days in an airtight container in the fridge or up to 2 months in a freezer safe bag in the freezer.
Keywords: pancakes, banana, chocolate chip, whole grain, quick, easy, healthy breakfast