Whole Wheat Choc Chip Banana Bread Pancakes
These Whole Wheat Choc Chip Banana Bread Pancakes are a delightful brunch treat, blending the comfort of banana bread with fluffy pancakes!
Servings: 4 servings
Ingredients
For the Pancakes:
- 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
- 2 large ripe bananas
- 2 teaspoons vanilla extract
- 2 x-large eggs
- 2 tablespoons light butter melted or oil of choice
- 1 3/4 cups low-fat/skim milk or unsweetened almond milk
- 1/3 cup chocolate chips
Instructions
Directions:
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add in the eggs, melted butter, milk, and vanilla extract. Mix until everything is well combined.
- In another bowl, whisk together the wholemeal flour, white flour, sweetener, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Preheat your non-stick skillet or griddle over medium heat. If necessary, lightly grease it with a bit of oil or cooking spray.
- Pour about 1/4 cup of batter onto the skillet 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.
- Serve your pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or additional chocolate chips.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Non-stick Skillet or Griddle
- Measuring cups and spoons
Notes
- For a gluten-free option, use a gluten-free flour blend.
- Store leftover pancakes in the fridge for up to 3 days.
- Freeze pancakes for up to a month; reheat in a toaster or microwave.