Looking for a delicious and nutritious breakfast? You can easily create flavorful dark chocolate chip banana pancakes that are both satisfying and good for you. This recipe offers a healthier spin on a classic, perfect for any morning.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and moisture. Use very ripe, spotty bananas for the best flavor.
- Oat Flour: A gluten-free alternative. You can easily make your own by blending rolled oats.
- Eggs: Binds the ingredients. For an egg-free option, use a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Dark Chocolate Chips: Provides a rich, decadent touch. You can use sugar-free chocolate chips or chopped dark chocolate.
Ingredients:
Main:
- 2 ripe medium bananas, mashed
- 1 cup oat flour
- 1 egg
- 1/2 cup unsweetened almond milk (or your preferred milk)
- 1 tablespoon maple syrup (optional, adjust to your sweetness preference)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Optional:
- 1 teaspoon vanilla extract
- Cooking spray or a little coconut oil for the pan
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2-3 (approximately 6-8 pancakes)
- Calories per serving: Approximately 350-400 kcal (depending on ingredients and serving size)
- Tools Needed: Mixing bowls, whisk, non-stick pan or griddle.
Step-by-Step Instructions:
1. Mash Your Bananas
In a medium bowl, mash the ripe bananas thoroughly with a fork until smooth. Small lumps are perfectly fine. This is the base for your healthy banana pancakes.
2. Combine Wet Ingredients
Add the egg, almond milk, and maple syrup (if using) to the mashed bananas. Whisk everything together until well combined. You are creating the liquid foundation for your pancakes.
3. Mix Dry Ingredients
In a separate bowl, whisk together the oat flour, baking powder, baking soda, and salt. Ensure there are no lumps in the dry mixture. This helps with even rising.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can lead to tough pancakes. A few small lumps are okay.
5. Fold in Chocolate Chips
Gently fold the dark chocolate chips into the batter. Distribute them evenly throughout the mixture. This ensures every pancake gets a delicious chocolatey bite.
6. Cook the Pancakes
Heat a non-stick pan or griddle over medium heat and lightly grease it with cooking spray or coconut oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping.
7. Serve and Enjoy
Serve your healthy banana pancakes immediately. Top them with fresh fruit, a drizzle of maple syrup, or a sprinkle of extra chocolate chips if you like.
Variation Ideas:
- Nutty Boost: Add a tablespoon of chopped nuts like walnuts or pecans to the batter.
- Berry Good: Fold in a handful of fresh blueberries or raspberries.
- Spiced Up: Include a pinch of cinnamon or nutmeg for a warming flavor.
- Protein Power: Mix in a scoop of your favorite protein powder (you might need a splash more milk).
Storage Instructions:
You can store leftover dark chocolate chip banana pancakes in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave them for 30-60 seconds or warm them in a toaster oven until heated through. These healthy banana pancakes also freeze well for longer storage.
Frequently Asked Questions (FAQ):
Q: Can you make these pancakes gluten-free?
A: Yes, since this recipe uses oat flour, it is naturally gluten-free. Just ensure your oat flour is certified gluten-free if you have a severe allergy.
Q: What if you don’t have oat flour?
A: You can make your own by blending rolled oats in a food processor or blender until it reaches a flour-like consistency.
Q: Can you use regular milk instead of almond milk?
A: Absolutely! Any milk, dairy or non-dairy, will work perfectly in this recipe for your healthy banana pancakes.
Q: Can you prepare the batter ahead of time?
A: You can prepare the wet ingredients and dry ingredients separately, then combine them just before cooking for the best results. The batter can be refrigerated for a few hours, but it may thicken.
Q: How do you know when to flip the pancakes?
A: Look for bubbles forming on the surface of the pancake and the edges appearing set. This usually takes 2-3 minutes per side.
Q: Are these pancakes suitable for meal prepping?
A: Yes, you can cook a larger batch and store them. They reheat wonderfully for quick, healthy breakfasts throughout the week.
