Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, combine the whole-wheat flour, coconut sugar, baking powder, sea salt, and ground cinnamon. Whisk until well blended.
- In another bowl, whisk together the almond milk, egg, melted coconut oil, and vanilla extract. Add in the mashed bananas and mix until combined.
- Pour the wet mixture into the dry ingredients and gently stir until just combined; it’s okay if there are a few lumps.
- Fold in the dark chocolate chips gently.
- Preheat a non-stick skillet over medium heat and lightly grease it with coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
- For gluten-free options, use a gluten-free flour blend.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze, stack pancakes with parchment paper in between and store in a freezer-safe bag.