My obsession with pancakes continues……in the form of chocolate and bananas.
In a beautiful light and fluffy pancake.
Just a warning: These pancakes are a kid magnet—I mean really, what kid is not attracted to chocolate and bananas in the form of a pancake??
Especially a pancake as good as these
Banana and chocolate really are a match made in heaven…In a pancake it’s sensational.
A subtle spice from ground cinnamon, nutmeg, and ginger adds just the right touch to these pancakes and compliments the banana and chocolate in an amazing way.
These pancakes are packed with tons of banana flavor, a touch of cinnamon-y spices, and oodles of melty, gooey chocolate chips.
Covered in lots of melt-y butter and sweet ‘n’ sticky maple syrup….
Um. Can you say I’m OBSESSED much??
Pancakes = My new ♥ ♥ ♥
You may have seen these blueberry pancakes recipe go up on my blog about a week ago (if you didn’t see it you should definitely go check it out!)
These pancakes I’m giving you today are slightly modified from that recipe, using pretty much the same ingredients and methods you need to make a 5-star pancake.
- Again, if you saw that recipe you’ll know that we’ll be using buttermilk instead of regular milk to make the pancakes light and fluffy
- We are not going to overmix the batter!! I cannot stress this enough—I have had several unpleasant pancake experiences in which I stirred, stirred, and stirred until all the lumps disappeared and as a result, the pancakes turned out dry and tough. Using a whisk, you need to gently fold the liquid ingredients into the dry until just combined— You should still have a few lumps!
These are just the main two things you have to remember when making pancakes. Follow these guidelines when you make pancakes, and I promise you that you will have perfect pancakes every time!
All you’ll really need for these pancakes are basic pancake ingredients. Flour. Baking powder. Salt. Coconut sugar. Ground cinnamon, ginger, and nutmeg (these spices compliment the banana and chocolate beautifully!) For the liquid ingredients we’ll be using the magic ingredient buttermilk, of course, along with coconut oil, eggs, and 4 mashed bananas.
To get the maximum banana flavor we are going to be use a whopping 4 mashed bananas. And I’m not talking pale yellow bananas. If you want the banana flavor to be noticeable you’re going to want to use bananas with lots of spots or better yet, black bananas.
As for the chocolate chips, you can use chocolate chips or chunks. Totally up to you, although I personally like using chunks better because I typically cut my chunks a little bigger, if you know what I mean 😉
By all means serve these pancakes warm, with butter and syrup. If you want to get even more
unhealthy for breakfast you could even drizzle these pancakes with melted semisweet chocolate.
Oh, wow guys. I am so obsessed with pancakes now.. I have so many amazing pancake combos I want to try now that I don’t even know where to begin.
Any good suggestions for other pancake recipes you think I should try??
These pancakes are definitely on the top of my fave pancakes list as of the first bite I took 😉
Chocolate Chip Banana Pancakes
- 2-1/2 cups white whole wheat flour
- 4 teaspoons baking powder
- 2 tablespoons coconut sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 small ripe bananas, mashed
- 2 large eggs
- 1/4 cup coconut oil
- 2 cups buttermilk--no substitutes--
- 1 cup chocolate chips or chunks
- 1-2 teaspoons safflower oil for greasing
- Maple syrup and butter
- 1. In a large bowl, combine flour, baking powder, coconut sugar, salt, cinnamon, nutmeg, and ginger. Set aside.
- 2. In a medium bowl, whisk mashed banana, eggs, oil, and buttermilk until smooth. Add liquid mixture to dry mixture and gently fold with a whisk until just combined (do not over-mix) Fold in chocolate chips.
- 3. Grease a non-stick skillet, heated to 350. Drop pancake batter by 1/4 cup into 3 spots on skillet. Cook on first side until large bubbles appear, about 2 minutes. Flip pancakes and cook on opposite side 1-2 minutes until golden. Repeat step 3 with remaining batter, using oil for greasing as needed. Serve pancakes immediately with syrup and butter.
- Yield: 16 pancakes
- These pancakes are best if used on the day they are made.