Chocolate Chip Banana Pancakes
Start your day with these fluffy Chocolate Chip Banana Pancakes, filled with sweet bananas and rich chocolatey goodness!
Servings: 4 servings
Ingredients
- 1 large overly ripe banana mashed
- 2 tablespoons coconut sugar
- 3 tablespoons melted coconut oil
- 1 cup coconut milk
- 1 ½ cups whole-wheat flour
- 1 teaspoon baking soda
- ½ cup vegan chocolate chips
Instructions
- Start by placing the large, overly ripe banana in a mixing bowl. Use a fork to mash it until smooth. A few small lumps are perfectly fine!
- To the mashed banana, add the coconut sugar, melted coconut oil, and coconut milk. Whisk the mixture until it's well combined and smooth.
- In a separate bowl, combine the whole-wheat flour and baking soda. Stir the dry ingredients together to ensure they are evenly mixed.
- Pour the wet banana mixture into the bowl with the dry ingredients. Gently fold the mixtures together until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the vegan chocolate chips, ensuring they are evenly distributed throughout the batter.
- Preheat your griddle or non-stick skillet over medium heat. Lightly grease it with a small amount of coconut oil.
- Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Remove the pancakes from the skillet and serve warm. Top with additional chocolate chips, sliced bananas, or a drizzle of maple syrup if desired.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Griddle or Non-Stick Skillet
- Spatula
Notes
- For fluffier pancakes, avoid overmixing the batter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes by layering with parchment paper for up to 2 months.