Wholesome Banana-Chocolate Chip Pancakes

Today is my first Monday back from a fun-filled week and a half of vacation where I did absolutely no cooking thanks to my Mom #2 who insisted on making every yummy meal. Thanks Mom! So these Wholesome Banana-Chocolate Chip Pancakes helped me ease way back into the real world.

The girls are still tracked out from school for another week so I decided to make them these DELICIOUS pancakes. But I didn’t let Big Sis know that these had bananas in them, just in case she turned her nose up to them. It worked, because she gobbled them up.

Not only are these wholesome, these are super moist, too, thanks to the bananas. Bananas make pancakes SO moist that I was even able to replace some unbleached white flour w/ the whole wheat variety with no worries of drying them out. The pancakes pictured were made using egg whites, ground flax seed, wheat germ and coconut milk most of which were organic to boot!

This recipe is based on my previously posted Homemade Pancakes, but here’s the full recipe again, with the additions:

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Wholesome Banana-Chocolate Chip Pancakes

Course Breakfast

Cuisine American

Keyword breakfast, pancakes

Ingredients

• 1 Tbsp butter melted
• 2 eggs
• 1 cup unsweetened milk* * You can use whole/skim/buttermilk or your favorite dairy-free milks such as coconut/soy/almond milk. I’ve tried them all (except the almond milk due to the girls’ nut allergies) and they’ve all turned out fabulously! I daresay that the coconut milk variation was one of my faves, but I don’t typically have it on-hand.
• 1/2 tsp vanilla
• 1 1/2 tsp cooking oil
• 1 cup all-purpose flour I used 1/2 cup whole wheat, 1/2 cup unbleached white flour
• 1/2 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 Tbsp ground flax seed optional
• 1 Tbsp wheat germ optional
• 1 ripened banana mashed (from frozen works well, too. just thaw before using)
• 1/2 cup chocolate chips I used dark chocolate chips

Instructions

1. I make this often enough that I get kinda lazy about it, so I try to dirty up as few bowls as possible. Here’s how I combine the ingredients (which goes against the pour wet ingredients into dry ingredients notion):
2. Pre-heat a lightly oiled skillet or griddle over medium-low/medium heat (I hover closer to medium-low on my gas range).
3. In a two-cup pyrex measuring cup or larger, add the butter and microwave it until melted.
4. Add banana to bowl and mash up.
5. Whisk in each egg, noting the total liquid measurement on the cup thus far.
6. Pour 1 cup of milk into the eggs and butter mixture and whisk in the vanilla and cooking oil.
7. Whisk in the dry ingredients one-by-one until combined. Batter should still have some lumps.
8. Mix in chocolate chips.
9. Pour desired amount/shape of mix into pan, flipping when bubbles begin to form on the surface of the pancakes and the edges begin rise. Cook the other side of pancakes until golden brown.
10. Keep the pancakes warm either on a plate under a towel or in the oven set to 200 degrees F.
11. Serve w/ with your favorite toppings and enjoy!
12. Makes about 12 medium sized pancakes.

Recipe Notes

adapted from: About.com’s Basic Dairy-free Pancakes

* You can use whole/skim/buttermilk or your favorite dairy-free milks such as coconut/soy/almond milk. I’ve tried them all (except the almond milk due to the girls’ nut allergies) and they’ve all turned out fabulously! I daresay that the coconut milk variation was one of my faves, but I don’t typically have it on-hand.

But if you just prefer the good ol’ plain kind, like Little Sis does (she’s just not THAT crazy about chocolate chips in food other than cookies), be sure to check the original recipe out: Homemade Pancakes.

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Christine, aka happyvballgirl : )

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