Whole Wheat Banana Chocolate Chip Pancakes – a delicious recipe with Banana, Egg, Sugar, u00bc, Baking Soda, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat electric griddle to 350F.
2
In a large bowl, whisk together banana, egg, sugar, sea salt, baking soda and cinnamon. Add flour, vanilla and milk and whisk until combined.
3
Ladle batter onto a hot griddle (use some baking spray if you like), two pancakes at a time and cook until bubbles start to pop on the top of the pancake. Sprinkle with chocolate chips and cook for another minute or until edges start to firm up. Flip and continue cooking on the other side for another minute or until lightly browned. Remove completed pancakes to a plate and repeat with the remaining batter and chocolate chips.
4
Sprinkle with powdered sugar, sliced banana and some more chocolate chips. Enjoy!
326
kcal
Calories
9
g
Fat
50
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 whole Ripe Banana, Mashed, 1 whole Egg, 1 Tablespoon Sugar, 1/4 teaspoons Fine Sea Salt, and more.
Yes, Whole Wheat Banana Chocolate Chip Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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