Looking for a way to use up those overripe, mushy bananas on your counter? Pretty sure we all are. Look no further than these Banana Chocolate Chip Pancakes. If you’ve got the mushy bananas, you probably also have everything else you need to make this healthy breakfast. These pancakes are flavored with mashed banana, cinnamon, vanilla extract, and mini chocolate chips. Did I mention they’re kid approved?
All about these Banana Chocolate Chip Pancakes
Ok, so first things first… these aren’t standard pancakes. They’re not that light, fluffy, airy texture that you might be used to getting with pancakes. In contrast, these are denser and moister than your typical pancakes. But that’s because they’re packed with nutritious stuff, like bananas and eggs, whereas regular pancakes are really just kind of… empty carbs.
What I mean by that, is that after you eat a stack of regular pancakes, you might be hungry again within an hour. Or, if you’re like me, you might crash from the insane amount of sugar.
I’ll be honest, I’m not much of a baker. When I created this recipe, I basically modified the makings of my Easy Chocolate Banana Muffins and turned it into a pancake. But I did that because I knew the batter was perfect as-is. The ratio of bananas, eggs and flour makes for a naturally sweet batter. No need for any additional sugar or other nonsense ingredients. Simple. Easy. Nutritious.
The great part about this recipe is that it yields so many pancakes, and you can really determine how many you want to eat (I’ve laid out the calories and points per pancake below).
They are also kid-approved, and a really great way to get some extra fruit and good stuff in them.
What you’ll need to make Banana Chocolate Chip Pancakes
First, make sure you’ve saved up some bananas for this. I think we can all admit to, at some point, having a pile of bananas that have turned brown (why does it feel like this happens almost as soon as you leave the store?) During the height of quarantine, making banana bread was definitely “the thing” to do. Let’s face it, we all get this kind of weird gratification from using up mushy bananas instead of getting rid of them.
You’ll also need:
- vanilla extract
- cashew milk (or almond milk, or skim milk)
- self-rising flour
- mini chocolate chips
Believe it or not, I had all of this on hand when I came up with this recipe, so that was convenient. I think the ingredient list is pretty standard for most households; especially since you can sub in any milk you have on hand.
If you don’t have self rising flour, you can make your own.
- for every 1 cup of all-purpose flour, add 1 1/2 teaspoons of baking powder, and 1/4 tsp of salt
How to make Banana Chocolate Chip Pancakes
Start by mashing up those overripened bananas with a fork in a mixing bowl. Try to get as many of the lumps out as possible, but it’s ok if it’s not perfectly smooth. It will just add to the texture.
Next, add your eggs in, and the vanilla. Followed by the flour, cinnamon and milk. Whisk everything together.
Next, it’s time to cook them up.
Preheat a griddle or frying pan over medium heat. I have one of those really big griddles that covers two burners. I love using it for stuff like this. It just cuts the cooking time down so much. It eliminates the need to cook these in a ton of small batches.
When the griddle is up to temperature, spray it with some cooking spray (I used regular old PAM here). Next, scoop 1/4 cup portions of the batter onto the griddle to cook.
Note: the batter will be on the thin side, so make sure to leave ample space between each pancake in case they run into each other.
Once the batter is on the griddle, add your chocolate chips. Cook the pancakes a couple of minutes on each side, until golden to your liking.
Serving and storage
Place your cooked pancakes on a plate until you’re ready to serve. You can eat these alone with some butter and syrup, or with some sausage links on the side or an egg for extra protein.
To store these, they keep well for a couple of days in a Ziploc bag in the fridge. You can also freeze them in individual portions in a freezer bag. To defrost, simply treat them like you would any other frozen pancake or waffle; pop them in the microwave, toaster, or toaster oven!
Banana Chocolate Chip Pancakes
- mixing bowl
- griddle or frying pan
- 4 bananas, overripened
- 2 eggs
- 1/4 cup cashew milk, sub: almond milk, skim milk
- 1 tsp vanilla extract
- 1 cup self-rising flour
- 1 tsp cinnamon
- 2 tbsp mini chocolate chips
- Mash the bananas in a mixing bowl using a fork.
- Once smooth, add the eggs, milk, and vanilla extract, and whisk together.
- Add the cinnamon and the flour, mix well.
- Preheat the griddle or frying pan over medium heat. Spray the griddle or frying pan with cooking spray.
- Scoop the batter in 1/4 cup portions onto the preheated, greased, griddle or pan. (Note: the batter will be slightly runny).
- Add a sprinkle (approximately 1/2 tsp) of chocolate chips onto each pancake while still wet.
- Cook the pancakes for a few minutes on each side until golden brown and cooked through.
- 2 points for 1 pancake
- 3 points for 2 pancakes
- 5 points for 3 pancakes
- 1 point for 1 pancake
- 3 points for 2 pancakes
- 4 points for 3 pancakes