There’s something incredibly comforting about the smell of pancakes wafting through the kitchen, especially when they’re packed with the goodness of whole wheat and the indulgent touch of chocolate. I stumbled upon this recipe for Whole Wheat Chocolate Chip Banana Bread Pancakes during a lazy Sunday brunch, and let me tell you, it’s become a family favorite ever since. Perfectly fluffy, subtly sweet, and oh-so-satisfying, these pancakes bring together the best of both worlds: the classic appeal of banana bread and the delightful fun of pancakes. Whether for an elaborate weekend gathering or a simple weekday breakfast, this recipe is a delicious go-to.
Why You’ll Love This Dish
If you’ve ever felt torn between craving pancakes and banana bread, this recipe is your answer. These Whole Wheat Chocolate Chip Banana Bread Pancakes are quick to whip up, making them a perfect option for busy mornings or leisurely brunches alike. They’re budget-friendly too, requiring just simple ingredients you likely have on hand. Kids love the sweetness of the ripe bananas and chocolate chips, which adds a fun element to your breakfast table.
"I made these pancakes for my kids last weekend, and they went crazy for them! They thought they were getting a treat, but I was happy knowing I was serving something healthier." — A happy home cook
Step-by-Step Overview
Making these pancakes is a breeze, starting with the mixing of dry ingredients like whole wheat flour and baking powder, followed by the wet ingredients, including mashed bananas and eggs. After creating a delightful batter, it’s all about cooking the pancakes to golden perfection. You can enjoy a stack right away while saving some for later, too.
Ingredients
Gather these items:
1 cup wholemeal self-raising flour or plain/whole wheat all-purpose flour
3/4 cup white self-raising flour or plain/all-purpose flour
4 tablespoons sweetener or sugar of choice
2 teaspoons baking powder (1 tablespoon if using plain or all-purpose flours)
2 large ripe bananas, mashed
2 teaspoons vanilla extract
2 x-large eggs
2 tablespoons light butter, melted or oil of choice
1 3/4 cup low-fat/skim milk or unsweetened almond milk
1/3 cup choc chips
Looking for substitutions? You can use coconut sugar or honey for the sweetener, or swap the almond milk for oat milk if you prefer a different flavor.
Directions to Follow
- In a large bowl, combine the wholemeal flour, self-raising flour, sweetener, and baking powder.
- In another bowl, mash the ripe bananas until smooth. Then mix in the eggs, vanilla extract, and melted butter or oil.
- Pour the wet ingredients into the dry ingredients, adding milk as you mix to achieve a smooth batter.
- Gently fold in the chocolate chips.
- Preheat a non-stick pan over medium heat. Lightly grease it if needed.
- Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter. Serve warm!
Best Ways to Enjoy It
These Whole Wheat Chocolate Chip Banana Bread Pancakes are a treat on their own, but you can elevate your serving experience with a drizzle of maple syrup, a sprinkle of chopped nuts, or an extra handful of chocolate chips on top. Fresh fruit like strawberries or blueberries pairs wonderfully, too. Serve them with a dollop of Greek yogurt or a side of crispy bacon for a well-rounded meal.
How to Store
If you find yourself with leftovers (though they’ll likely disappear fast!), store them in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in a toaster or a microwave for a few seconds, and they’ll taste just as good as when they were fresh.
Helpful Cooking Tips
- Ensure your bananas are very ripe; the more speckles, the sweeter they will be!
- Don’t overmix the batter; small lumps are perfectly fine and will give you fluffy pancakes.
- To keep pancakes warm while cooking the rest, place them in a preheated oven at low heat (around 200°F) on a baking sheet.
Recipe Variations
Feel free to get creative! Consider adding a pinch of cinnamon or nutmeg to the batter for extra warmth. To make it nut-free, simply omit the chocolate chips or replace them with sunflower seeds or dried fruit. You can also switch the whole wheat flour for gluten-free flour if needed.
Frequently Asked Questions
Can I prep the batter in advance?
While it’s best to make the batter fresh, you can prepare the dry ingredients ahead of time and store them in an airtight container. Mix the wet ingredients shortly before cooking.
What can I use instead of eggs?
You can substitute 1 egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit to thicken).
How long do the leftovers last?
Leftover pancakes can be stored in the refrigerator for up to three days or frozen for up to two months. Just thaw and reheat when you’re ready to enjoy!
Recommended Kitchen Tools
Nonstick Muffin Pan
This versatile muffin pan is perfect for achieving clean and easy results whether baking or reheating individual servings.
Bamboo Cutting Board Set
A durable and practical choice for all your chopping needs, these boards are easy to clean and kind to your knives.
Magic Bullet Blender – Fast Everyday Blending
This compact blender is perfect for quickly whipping up batters, smoothies, and even sauces with ease.
PrintWhole Wheat Chocolate Chip Banana Bread Pancakes
Deliciously fluffy pancakes that blend the classic flavors of banana bread with the fun of pancakes, perfect for any breakfast occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup wholemeal self-raising flour or plain/whole wheat all-purpose flour
- 3/4 cup white self-raising flour or plain/all-purpose flour
- 4 tablespoons sweetener or sugar of choice
- 2 teaspoons baking powder (1 tablespoon if using plain or all-purpose flours)
- 2 large ripe bananas, mashed
- 2 teaspoons vanilla extract
- 2 x-large eggs
- 2 tablespoons light butter, melted or oil of choice
- 1 3/4 cup low-fat/skim milk or unsweetened almond milk
- 1/3 cup chocolate chips
Instructions
- Combine the wholemeal flour, self-raising flour, sweetener, and baking powder in a large bowl.
- Mash the ripe bananas until smooth in another bowl, then mix in the eggs, vanilla extract, and melted butter or oil.
- Pour the wet ingredients into the dry ingredients, adding milk as you mix to achieve a smooth batter.
- Gently fold in the chocolate chips.
- Preheat a non-stick pan over medium heat and lightly grease it if needed.
- Pour 1/4 cup of batter onto the pan for each pancake and cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter and serve warm!
Notes
Serve with maple syrup, chopped nuts, or fresh fruit. Leftovers can be stored in an airtight container for up to three days.