When I first discovered the recipe for Whole Wheat Chocolate Chip Banana Bread Pancakes, I was delighted by the idea of combining two breakfast favorites into one delicious dish. These pancakes are not just your ordinary stack; they bring the comforting flavors of banana bread with the fun twist of chocolate chips, making them perfect for weekend brunches or a quick weekday breakfast. The fragrance of ripe bananas and melted chocolate fills the kitchen, creating a warm and inviting atmosphere that instantly lifts your spirits.
Why You’ll Love This Dish
There are countless reasons to whip up a batch of these Whole Wheat Chocolate Chip Banana Bread Pancakes. First, they are incredibly quick and easy to make, taking just about 30 minutes from start to finish—perfect for busy mornings. They are also budget-friendly, using basic ingredients you probably already have in your pantry. What’s more, these pancakes are a fantastic way to use up overripe bananas, reducing food waste while treating your family to something delicious.
"These pancakes are simply amazing! The combination of whole wheat flour and bananas makes them a little more wholesome, and my kids can’t get enough of the chocolate chips!"
If you’re looking for a dish that pleases both kids and adults, these pancakes are a winner. They work wonderfully for family brunches, lazy Sunday mornings, or even as a delightful breakfast-for-dinner option.
How This Recipe Comes Together
Making Whole Wheat Chocolate Chip Banana Bread Pancakes is a straightforward process that comes together in just a few simple steps. Start by mixing together your dry ingredients, then combine the wet ingredients in another bowl. After that, blend the two mixtures together and fold in the chocolate chips. Finally, it’s all about cooking the pancakes to golden perfection. Let’s dive into the details!
Gather These Items
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 (1 tablespoon if using plain or all-purpose flours)
2 large ripe bananas, mashed
2 teaspoons vanilla extract
2 x-large eggs
2 tablespoons light butter, melted or oil of choice
1 3/4 cup low-fat/skim milk or unsweetened almond milk
1/3 cup chocolate chips
Feel free to swap out the sweetener with a sugar substitute or use different types of milk based on your dietary preferences.
Directions to Follow
- In a large bowl, mix the wholemeal flour, white flour, sweetener, and baking powder.
- In a separate bowl, mash the ripe bananas until smooth. Add the eggs, vanilla extract, and melted butter or oil; mix well.
- Combine the wet mix with the dry ingredients, gradually adding the milk while stirring until a smooth batter forms.
- Gently fold in the chocolate chips.
- Preheat a non-stick pan over medium heat. Lightly grease if necessary.
- For each pancake, pour about 1/4 cup of batter onto the pan. Cook until bubbles form on the surface and the edges set, then flip and cook for another 1-2 minutes until golden brown.
- Repeat until all the batter is used. Serve warm.
Best Ways to Enjoy It
These pancakes are delicious on their own, but they become even more delightful with a few added touches. Serve them drizzled with maple syrup or topped with fresh fruit like strawberries or blueberries. For an extra special treat, consider adding a dollop of Greek yogurt or a sprinkle of nuts to enhance the flavors and textures. Pair them with a warm cup of coffee or a refreshing smoothie for a complete breakfast experience.
Recommended Kitchen Tools
Ninja Blast Portable Blender
This powerful yet compact blender is perfect for whipping up smoothies to accompany your pancakes. It’s portable, making it convenient for on-the-go breakfasts!
Nonstick Muffin Pan
If you’re a fan of making pancakes in batch or need to use up leftover batter, a nonstick muffin pan is perfect for baking mini pancakes in the oven.
Mixing Bowls Set
A versatile set of mixing bowls is essential in any kitchen. Use them for combining your wet and dry ingredients efficiently, ensuring a smooth batter.
How to Store
To keep any leftovers of these delicious pancakes fresh, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. If you wish to keep them longer, you can freeze them for up to 2 months. When you’re ready to enjoy, simply reheat them in the microwave for 30-60 seconds or warm them in a skillet on low heat for a few minutes.
Tips to Make It Perfect
- Ensure your bananas are very ripe for the best flavor and natural sweetness.
- Do not overmix the batter; a few lumps are perfectly fine. Overmixing can lead to tougher pancakes.
- Keep the heat at medium to prevent the pancakes from burning while the interior cooks through.
Recipe Variations
Feel free to experiment with flavor variations! Add chopped nuts for a delightful crunch or swap in different types of chocolate chips, like white chocolate or dark chocolate. You can also try adding spices like cinnamon or nutmeg to enhance the flavor profile. For a vegan option, substitute the eggs with flaxseed meal mixed with water and use non-dairy yogurt instead of butter.
Your Questions Answered
Can I use regular all-purpose flour instead of whole wheat?
Yes, you can! Just note that the texture and flavor may vary slightly.
How long do I need to mash the bananas?
Mash the bananas until they’re smooth and creamy; this ensures they blend well into the batter.
Is this recipe suitable for meal prep?
Absolutely! Make a big batch and store the leftovers for quick and easy breakfasts during the week.
Whole Wheat Chocolate Chip Banana Bread Pancakes
Delicious pancakes that combine the comforting flavors of banana bread with chocolate chips, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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, mashed
- 2 teaspoons vanilla extract
- 2 x-large eggs
- 2 tablespoons light butter, melted or oil of choice
- 1 3/4 cup low-fat/skim milk or unsweetened almond milk
- 1/3 cup chocolate chips
Instructions
- Mix the wholemeal flour, white flour, sweetener, and baking powder in a large bowl.
- Mash the ripe bananas in a separate bowl until smooth. Add the eggs, vanilla extract, and melted butter or oil; mix well.
- Combine the wet mix with the dry ingredients, gradually adding the milk while stirring until a smooth batter forms.
- Fold in the chocolate chips gently.
- Preheat a non-stick pan over medium heat, lightly grease if necessary.
- Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and edges set, then flip and cook for another 1-2 minutes until golden brown.
- Repeat until all the batter is used and serve warm.
Notes
Serve with maple syrup or fresh fruit for added flavor. Experiment with different types of chocolate chips or spices for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 60mg