Whole 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
Scale
- 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.