Banana Bliss Chocolate Chip Pancakes

$- 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 tablespoon granulated sugar - 1 large ripe banana, well-mashed - 1 cup milk (dairy or your choice of non-dairy) - 1 large egg - 2 tablespoons melted butter (or substitute with coconut oil) - 1/2 cup semi-sweet chocolate chips - Additional banana slices for garnish - Pure maple syrup for drizzling You can swap the all-purpose flour with a gluten-free blend. For a dairy-free option, use almond milk or oat milk. If you want to skip the egg, try using ¼ cup of applesauce. Coconut oil can replace butter for a dairy-free version. Each serving has about 200 calories. It contains 5 grams of protein, 30 grams of carbs, and 8 grams of fat. The fiber content is around 2 grams, which comes from the banana and flour. This makes it a filling option for breakfast. The chocolate chips add a little extra sugar, but they also bring joy! {{ingredient_image_2}} Start by gathering your dry ingredients. You will need: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 tablespoon granulated sugar In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk them together well. Make sure there are no lumps. Mixing them evenly helps the pancakes rise and taste great. Next, let's focus on the wet ingredients. You will need: - 1 large ripe banana, well-mashed - 1 cup milk (dairy or your choice of non-dairy) - 1 large egg - 2 tablespoons melted butter (or substitute with coconut oil) Take a separate bowl and mash the ripe banana with a fork. Aim for a smooth texture. Then, add the milk, egg, and melted butter or coconut oil. Whisk until everything is well mixed. This step is key for a smooth batter. Now it's time to cook the pancakes. Heat a non-stick skillet or griddle over medium heat. Lightly coat it with oil or butter to keep pancakes from sticking. Using a measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes. Look for bubbles on the surface and edges that look set. Then, flip the pancakes carefully with a spatula. Cook for another 2-3 minutes until they turn golden brown. Once done, remove the pancakes and keep them warm on a plate. Cover them with a clean kitchen towel. Repeat with the rest of the batter. To serve, stack the pancakes on plates. Add extra banana slices on top and drizzle with pure maple syrup. Enjoy your delicious pancakes warm! To get fluffy pancakes, use fresh baking powder. Make sure it’s not expired. Mix your dry ingredients first. They should be light and well combined. When you add the wet ingredients, do it gently. Do not stir too much. A few lumps are okay; they help keep the pancakes airy. Mixing too much can make pancakes tough. Once you combine wet and dry ingredients, stop stirring. Use a spatula or wooden spoon. Just fold the batter until you no longer see dry flour. Remember, it's fine to have small lumps. They will disappear as the pancakes cook. For the best pancakes, use a non-stick skillet or griddle. This helps to cook evenly without sticking. A good spatula is key for flipping. I also recommend a measuring cup for portioning the batter. This keeps the pancakes uniform in size. Lastly, a whisk will help mix your dry ingredients well. Pro Tips Use Overripe Bananas: The riper the banana, the sweeter and more flavorful your pancakes will be. Look for bananas with brown spots for the best results. Don’t Overmix the Batter: Mixing too much can lead to tough pancakes. Stir until just combined; it’s okay if there are a few lumps. Keep Pancakes Warm: As you cook the pancakes, place them on a plate and cover with a clean kitchen towel to keep them warm and fluffy until serving. Experiment with Toppings: Try adding nuts, berries, or a dollop of yogurt on top for added texture and flavor beyond just syrup! {{image_4}} You can make these pancakes gluten-free. Swap the all-purpose flour with gluten-free flour. Look for a blend that works well in baking. Make sure it has xanthan gum in it. This helps the pancakes hold together. The rest of the recipe stays the same. You will still enjoy those sweet banana and chocolate flavors! To make vegan banana chocolate chip pancakes, we can replace a few key ingredients. Use a flax egg instead of a regular egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. Instead of milk, use almond milk or oat milk. You can also switch melted butter with coconut oil. These swaps keep the recipe tasty and friendly for vegan diets. Want to spice up your pancakes? Add a pinch of cinnamon for warmth. You could also mix in some chopped nuts for crunch. Walnuts or pecans work great! Or try adding a handful of berries, like blueberries or raspberries, for a fruity twist. For chocolate lovers, add more chocolate chips or even chocolate chunks. Each of these options adds a new layer of flavor. Enjoy experimenting with what you love! Store leftover pancakes in an airtight container. Place a piece of parchment paper between each pancake. This prevents them from sticking together. Keep the container in the fridge for up to three days. To reheat pancakes, use a microwave or a skillet. For the microwave, place a pancake on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds. For a skillet, warm it over low heat. Flip the pancake after one minute. This keeps the pancake soft and tasty. To freeze pancakes, let them cool completely. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can stay in the freezer for about two months. When ready to eat, reheat them as described above. Enjoy your pancakes anytime! Yes, you can use frozen bananas. Just thaw them first. Once thawed, mash them until smooth. This will keep your pancakes tasty and moist. The flavor will stay sweet and rich. It’s a great way to avoid waste too! You can replace eggs with several options. A common choice is one mashed banana. You can also use 1/4 cup of unsweetened applesauce. Another option is a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. To boost the chocolate flavor, add more chocolate chips. Try using 3/4 cup instead of 1/2 cup. You can also mix in cocoa powder. Adding 2 tablespoons will give it a rich taste. For a fun twist, use chocolate chunks or dark chocolate chips. This makes the pancakes even more delicious! In this post, we covered the essential ingredients, tips, and variations for perfect pancakes. You learned how to prepare dry and wet ingredients, cook pancakes, and store leftovers. Use the tricks for fluffy texture and avoid overmixing for the best results. Experiment with gluten-free and vegan options to suit your taste. Remember, pancakes can be fun and flexible. Enjoy trying these ideas, and let your pancake creativity shine!$

Banana Bliss Chocolate Chip Pancakes

Delicious pancakes made with ripe bananas and chocolate chips, perfect for breakfast.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
0.5 teaspoon salt
1 tablespoon granulated sugar
1 large ripe banana, well-mashed
1 cup milk (dairy or non-dairy)
1 large egg
2 tablespoons melted butter (or coconut oil)
0.5 cup semi-sweet chocolate chips
to taste additional banana slices for garnish
to taste pure maple syrup for drizzling

Instructions

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk them together thoroughly until there are no lumps and the dry ingredients are evenly mixed.
In a separate bowl, use a fork to mash the ripe banana until it reaches a smooth consistency. Add the milk, egg, and melted butter (or coconut oil) to the mashed banana, whisking until all ingredients are well blended and uniform in texture.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir the mixture with a spatula or wooden spoon until just combined. It's important not to over-mix; some small lumps may remain for a fluffier pancake.
With a gentle folding motion, incorporate the semi-sweet chocolate chips into the batter, taking care not to overwork it.
Place a non-stick skillet or griddle over medium heat. Lightly coat the surface with a small amount of oil or butter to prevent sticking.
Using a measuring cup, pour approximately 1/4 cup of pancake batter onto the skillet for each pancake. Allow the pancakes to cook for about 2-3 minutes, or until bubbles begin to surface and the edges look set.
Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the opposite side, or until they turn a beautiful golden brown.
Once cooked, remove the pancakes from the skillet and keep them warm on a plate covered with a clean kitchen towel while you repeat the process with the remaining batter.
To serve, stack the pancakes on plates, garnish with extra banana slices on top, and drizzle generously with pure maple syrup. Enjoy warm!

Notes

Serve warm with maple syrup and extra banana slices.

Keyword banana, breakfast, chocolate chip, pancakes