It’s pancake day! Today is my son’s 3rd birthday and he LOVES pancakes! So why not make a pancake CAKE for him? This HEALTHY CHOCOLATE CHIP BANANA PANCAKE recipe is the fluffiest, tastiest, and yummiest banana pancake ever!
I was in search of another banana pancake recipe and came across THIS RECIPE from the talented Ambitious Kitchen. The ingredients are all staples in my pantry, plus it uses almond milk which is another personal favorite. It is so easy to make so there’s no way you will mess up this recipe! The best thing about it is it uses whole wheat flour which is a great substitute for a healthier pancake.
To make this extra special, I used home-made almond milk so the almond taste really comes out! You can also use regular milk if you wish. I also used coconut oil when cooking the pancakes to give it a bit more flavor, and it has loads of health benefits too.
WHAT YOU’LL NEED
- 1 cup whole wheat flour
- 2 teaspoon gluten-free baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch of salt
- 2 medium ripe bananas, mashed
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- ¼ cup dark chocolate chips
- coconut oil for cooking
Mix the dry ingredients (except the choco chips) in a bowl and whisk lightly. In a bigger bowl, mix all the wet ingredients until smooth. Add the wet into the dry ingredients mixing well with a spoon. You may add a bit more milk if you find it too thick. I like my pancakes thick since it will give it a fluffier texture. Fold in the choco chips or other additions like walnuts for example.
Heat a non-stick pan with a bit of coconut oil. Scoop about 1/4 c of the batter and cook in low heat for about 2 minutes, and flip. Serve warm with pure maple syrup.
Happy birthday my little boy!!! Here’s to more pancake days with you my love!