Chocolate Chip Banana Pancakes
Prep 15M | Cook 15M | Enjoy in 30M
It’s Mother’s Day and your plans of a pancake breakfast are falling apart fast because someone in the house decided that leaving an empty carton of eggs in the fridge was a good idea. Don’t fret yet though, because these banana-chocolate-chip pancakes can get any day back on track. They’re easy, require ingredients you likely already have kicking around in the pantry, and give plain old pancakes a boost.
1 cup all-purpose flour (use 50% whole wheat flour for a fibre and texture boost)
1 tablespoon sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 large ripe bananas, mashed well (this is the perfect chance to use those freezer bananas. Just defrost them first)
1 ¼ cup milk or almond milk
½ cup chocolate chips
Maple syrup for serving
- In a mixing bowl, combine dry ingredients until combined.
- Add the mashed bananas and milk, but do not over mix. It will still be lumpy and that’s fine. It just creates perfect little bites of bananas and chocolate.
- Lightly grease a griddle or frying pan over medium-low heat. Add the batter, about a ¼ cup for each pancake.
- Cook until golden on each side. Serve along with the maple syrup and your favourite breakfast sides.
Get the nutrition facts for this recipe here.