Whole Wheat Banana Bread Pancakes with Chocolate Chips
Fluffy banana bread pancakes that taste exactly like a slice of your fav banana bread! These healthy whole wheat banana pancakes are perfectly sweet, dairy free and easy to make. The best breakfast or brunch recipe!
Servings 8 pancakes
Calories 241cal
Ingredients
- Dry ingredients
- 1 cup (113g) whole wheat pastry flour (or white whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- Wet ingredients
- 2 medium ripe bananas, mashed (about 1 cup mashed banana)
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- ½ cup (120g) unsweetened almond milk, plus more if necessary
- Optional
- ¼ cup (45g) dark chocolate chips
Instructions
- Whisk the dry ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.
- Mix the wet ingredients: In a separate large bowl, combine mashed banana, egg, vanilla and almond milk until smooth and well combined.
- Mix the batter: Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk.
- Cook: Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by ¼ cup onto skillet and spread out a bit with a spoon. Immediately add 5-7 chocolate chips to each pancake batter if using.
- Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
- Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Serves 4, 2 pancakes each.
Notes
To make banana nut pancakes: fold in 1/4 cup chopped walnuts or pecans into the batter.
To freeze: place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers or bags and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
Nutrition
Serving: 2pancakes | Calories: 241cal | Carbohydrates: 44g | Protein: 5.3g | Fat: 5.4g | Fiber: 6.7g | Sugar: 12.6g