Banana Chocolate Chip Pancakes
This Banana Chocolate Chip Pancakes are the perfect light and fluffy pancakes recipe. The perfect way to use your ripe bananas and create a easy and delicious breakfast.
Servings: 8
Cost: $3.22 Recipe, $0.40 per Serving
Ingredients
- 2 Ripe Bananas
- 1 ½ cup All Purpose Flour
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 2 Tablespoons Sugar
- 1 cup Milk
- 1 Egg beaten
- 2 Tablespoons Vegetable Oil
- 1 teaspoon Vanilla Extract
- ½ cup Mini Chocolate Chips
Instructions
- In a large mixing bowl, mash the bananas until mostly smooth.
- Stir in the milk, beaten egg, vegetable oil, and vanilla extract until well combined.
- Add the flour, baking powder, salt, cinnamon, and sugar. Stir just until combined. Do not overmix; the batter should remain slightly lumpy.
- Gently fold in the mini chocolate chips. Let the batter rest for 5 minutes.
- Heat a lightly greased nonstick skillet or griddle over medium heat.
- Pour about ¼ cup of batter onto the hot skillet for each pancake, gently spreading the batter if needed.
- Cook for 3–4 minutes, or until bubbles form and begin to pop on the surface. Flip and cook for an additional 2–3 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more cooking spray as needed.
- Serve warm with your favorite pancake toppings.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 238kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 26mg | Sodium: 332mg | Potassium: 186mg | Fiber: 2g | Sugar: 15g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 2mg
