If you’re like me who’s a huge pancake lover, then you’ll always be in search of that one pancake recipe that is just so good that you can’t help but boast about it to your family and friends! Look no further as this might be THAT recipe.
When you have banana, chocolate, and pancake in one phrase, doesn’t that equate to HEAVEN? I surely think it does! This recipe is so easy and only has about 8 ingredients that you will likely have in your pantry. I’m sure there are hundreds of banana choco pancake recipes you see floating around. But what makes this recipe stand out? Let me sum it up for you:
Are you convinced enough?
This pancake will be your favorite for your kids since not only is it from wholemeal, but I substituted butter with coconut oil and used coconut sugar as a sweetener. So there’s a subtle coconut flavor in each bite which blends beautifully with the banana and the bittersweet chocolate. You may choose to mash the banana but I prefer to have the chunks in every bite so I just sliced it into about 1/4 inch thin.
You can double the recipe and freeze half of the cooked pancakes for another meal. Just wrap the pancakes in cling wrap and then place it in freezer bags. You can freeze it for up to a month. But I doubt if you can keep it in the fridge for that long! Pancakes can be eaten breakfast, lunch, or dinner, don’t you agree? If it’s this guilt-free, then why not?!
Now who’s ready to make these pancakes?
WHAT YOU’LL NEED
1 cup whole wheat flour (you may also use gluten-free option)
3/4 cup unsweetened almond milk
2 tbsps white vinegar
2 tbsps coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 tbsps coconut oil, melted
1 banana cut into coins (about 1/4 inch thin)
1/4 c dark chocolate chips
chopped pecans or walnuts (for toppings)
pure maple or honey
cooking spray or more coconut oil
Combine the milk and the vinegar and set aside for about 5 minutes for it to sour.
In a bowl, mix all the dry ingredients. Whisk the egg and the coconut oil into the soured milk. Then pour the milk mixture into the dry ingredients. Mix until well-combined. Then fold in the bananas and choco chips.
Spray your non-stick pan with cooking spray or melt a bit of coconut oil. Scoop about 1/4 cup or 2 tablespoons of the pancake batter on the pan. Cook in low heat for about 1-2 minutes or until you see bubbles on top of the pancake. Flip and cook the opposite side for another minute or so.
Serve warm and top with more bananas, choco chips, chopped pecans, and pure maple.
Enjoy to your heart’s content!
Tag me in Instagram @tara_fitfoodiemommy with hashtag #Fitfoodiemommy if you ever try making these pancakes!
Your fellow pancake lover,