There’s something undeniably comforting about pancakes, especially when they’re infused with the warm, sweet flavors of banana bread. Imagine waking up to a stack of fluffy Whole Wheat Choc Chip Banana Bread Pancakes, drizzled with maple syrup and adorned with extra chocolate chips. These pancakes are not only delicious but also a healthier twist on traditional banana bread, making them the perfect breakfast or brunch treat.

These pancakes bring together the goodness of whole wheat flour, the natural sweetness of ripe bananas, and the delightful indulgence of chocolate chips. Let’s dive into why this recipe is a keeper and how you can whip it up in your kitchen!

Why This Recipe is a Keeper

Whole Wheat Choc Chip Banana Bread Pancakes are the ideal blend of nutrition and indulgence. Using whole wheat flour increases the fiber content, making these pancakes a more wholesome choice. The bananas add natural sweetness and moisture, while the chocolate chips provide that irresistible treat factor. What’s more, they’re quick to whip up, perfect for busy mornings or lazy weekends. Plus, who can resist the aroma of pancakes cooking on the griddle?

What You’ll Gather

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 cups low-fat/skim milk or unsweetened almond milk
1/3 cup chocolate chips

Equipment Breakdown

Mixing bowls: For combining your dry and wet ingredients separately.
Whisk: To mix your batter until smooth.
Griddle or frying pan: For cooking your pancakes to golden perfection.
Spatula: To flip your pancakes with ease.
Measuring cups and spoons: For accurate ingredient measurements.

The Method for Whole Wheat Choc Chip Banana Bread Pancakes

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. Make sure your bananas are ripe for optimal sweetness and flavor. Mash them in a bowl and set them aside.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the wholemeal self-raising flour, white self-raising flour, sweetener, and baking powder. Whisk them together until well blended.

Step 3: Combine the Wet Ingredients

In another bowl, mix the mashed bananas, vanilla extract, eggs, melted butter or oil, and milk. Whisk until smooth and fully incorporated.

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter may be slightly lumpy, and that’s perfectly fine.

Step 5: Fold in the Chocolate Chips

Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 6: Heat the Griddle

Preheat your griddle or frying pan over medium heat. Grease it lightly with a bit of oil or cooking spray to prevent sticking.

Step 7: Cook the Pancakes

Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface. Flip and cook for another 2-3 minutes on the other side until golden brown.

Step 8: Serve Warm

Serve your Whole Wheat Choc Chip Banana Bread Pancakes warm, drizzled with maple syrup and topped with additional chocolate chips if desired. Enjoy the deliciousness!

Make It Fit Your Plan

Gluten-Free: Substitute the wholemeal flour with a gluten-free flour blend.
Dairy-Free: Use unsweetened almond milk and a dairy-free oil.
Lower Sugar: Reduce the sweetener or use a sugar substitute.
Protein Boost: Add a scoop of protein powder to the dry ingredients for added nutrition.

Mistakes That Ruin Whole Wheat Choc Chip Banana Bread Pancakes

Overmixing: Stirring the batter too much can lead to tough pancakes. Mix until just combined.
Incorrect Heat: Cooking on too high heat can burn the pancakes outside while leaving them raw inside. Medium heat is best.
Old Baking Powder: Ensure your baking powder is fresh for optimal fluffiness.
Skipping the Resting Time: Allowing the batter to rest for a few minutes can improve the texture of your pancakes.

Best Ways to Store

These Whole Wheat Choc Chip Banana Bread Pancakes can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. Reheat in the microwave or toaster when ready to enjoy again!

Frequently Asked Questions

Can I use frozen bananas for this recipe?

Absolutely! Just make sure to thaw and drain any excess moisture before mashing them.

What can I use instead of eggs?

You can substitute each egg with 1/4 cup unsweetened applesauce or 1/4 cup mashed banana for a vegan option.

How do I know when the pancakes are done cooking?

Pancakes are done when they are golden brown on both sides and spring back when lightly pressed in the center.

Can I make the batter ahead of time?

It’s best to cook the pancakes fresh, but you can prepare the dry and wet ingredients separately and mix them just before cooking.

Serve with These

Final Bite

These Whole Wheat Choc Chip Banana Bread Pancakes are not just a breakfast; they are an experience. The combination of flavors and textures will keep you coming back for more. They’re easy to make, versatile, and incredibly satisfying. Whether you’re serving them up for a family brunch or enjoying them solo, these pancakes are sure to become a staple in your recipe collection. So grab your ingredients and get ready to indulge in the best pancakes you’ll ever taste!

There’s nothing quite like the simple pleasure of pancakes, especially when they carry the warmth of banana bread and the joy of chocolate chips. Enjoy every bite!