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whole grain chocolate chip banana pancakes // cait's plate

whole grain chocolate chip banana pancakes

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 15 minutes
  • Yield: 12 pancakes 1x
  • Category: breakfast


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 oh-so-delicious!


  • 1 1/4 cup white whole wheat flour (all-purpose works too!)
  • 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


  1. Combine flour, baking powder, sugar, cinnamon and salt in a medium mixing bowl and set aside.
  2. 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)
  3. Heat a griddle or place a non-stick pan over medium heat on the stove top.  Add a small pad of butter to grease.
  4. 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

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