These pancakes were one of my very first posts. I have loved them for a long time. I make a double batch of these and my granola every two weeks. I LOVE having things pre made for breakfast and I can just pull them out in the morning. These don’t have to be just for breakfast either! We have had these for dinner MANY times. Who doesn’t love a good breakfast dinner? Ok, so the reason I am reposting these is because I revamped them a little bit. Did anyone notice I added Chocolate Chip in the title? Well it all started because we had some family over and one of the little kids asked what the brown spots were (the bananas) and was not happy about it! I decided to add chocolate chips the next time to just blend in with the bananas and I can’t seem to make them with out them now! I also started using Whole Wheat Pastry Flour instead of regular whole wheat flour, and it really makes a BIG difference. Don’t get me wrong I will eat a regular whole wheat one any day, they are still great!
Another reason I love these so much is because they are so filling. My girls are HUGE pancake lovers, and when they eat regular pancakes they can eat like 10 each! But when they have these they are usually full after one. It’s a meal that is healthy, filling, you can make a lot and save the rest (I freeze them), you can top with so many different things, and they are so delicious! I prefer the taste and texture of these to any other regular pancake.
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- 2 cups whole-wheat pastry flour or regular whole wheat (I highly recommend the pastry flour, and if it's not at your local grocery store it will be at places like Whole Foods or Sprouts)
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon honey
- 2 large eggs, lightly beaten
- 1 ¾ cups milk
- 2 tablespoons unsalted butter, melted + butter for frying
- 2 ripe bananas, mashed
- 1/2 cup or more dark chocolate chips (Use how ever many your heart desires)
- 100% pure maple syrup for serving
- *pecans- optional
- *sliced banana- optional
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Pour in the honey, eggs, milk, and 2 tablespoons of melted butter in the center. Whisk together thoroughly, but do not over mix.
- Gently fold the mashed bananas and chocolate chips into the batter with a spatula.
- Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
- Once the pancakes have begun to brown on the bottom, flip them over to cook the other side.
- Serve with maple syrup and any other toppings you want. And don’t forget to freeze the leftovers for another day!