Instructions

• In a large bowl, mash the 2 ripe bananas until mostly smooth. Add the 2 teaspoons vanilla extract and the 2 large eggs and whisk until combined and smooth.
• Stir in the 2 tablespoons melted light butter (or oil of choice) and whisk until incorporated.
• In a separate bowl, combine the dry ingredients: 1 cup wholemeal flour and 3/4 cup white flour (use the flours listed in the ingredient list), and 4 tablespoons sweetener or sugar of choice. Add baking powder as follows: if you are using self-raising flours, add 2 teaspoons baking powder total; if you are using plain/all-purpose flours (either whole wheat or white), add 1 tablespoon baking powder total. Mix the dry ingredients together.
• Add the dry mixture to the wet banana mixture and stir gently until the flour is just incorporated (do not overmix).
• Pour in 1 3/4 cups low-fat/skim milk (or unsweetened almond milk) and whisk until the batter is smooth and combined. If the batter seems very thick, whisk a little more milk in, a tablespoon at a time, until it reaches a pourable pancake batter consistency.
• Fold in 1/3 cup choc chips gently with a spatula.
• Heat a nonstick pan or skillet over low–medium heat and lightly grease it. Allow the pan to get hot but not smoking.
• Pour about 1/4 cup of batter per pancake onto the pan, leaving space between pancakes. Cook until bubbles form on the surface and the edges look set (about 1–2 minutes), then flip and cook the other side until golden and cooked through.
• Repeat with the remaining batter, greasing the pan again if needed. Keep cooked pancakes warm while you finish the rest.
• Serve immediately with syrup if desired.