Banana Chocolate Chip Pancakes with no refined sugar added, an indulgent breakfast or brunch for all ages. Fluffy, super easy to make, and ready in about 15 minutes or less, these pancakes are a real treat for the whole family on Pancake Day.
Don't you just love mornings when you get to indulge? I can't think of a better way to start your day than with a deliciously fluffy homemade pancake and a nice cup of tea or coffee. And if chocolate chips come into discussion, you know it can only be great.
I mean, since these pancakes have no added sugar at all, the chocolate chips are the only naughty stuff in here. But not too naughty though.
If you choose dark chocolate chips, it can't be that bad. Plus, it's Pancake Day, so you can make your pancakes as indulgent or guilt-free as you want. You can even turn them into pancake kabobs!
I like experimenting with pancakes nowadays, so I tend to throw it anything that takes my fancy. Feel free to add anything you like to the batter, berries (fresh or dried), cocoa powder, linseed, etc
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- self-raising flour - not to be substituted with plain flour, I find that the pancakes are nowhere near as fluffy without self-raising flour
- baking powder - without baking powder the pancakes tend to be rather dense and rubbery. Even if you use self-raising flour, still add the baking powder, you will see the difference.
- banana - make sure you use a well ripen banana, as it's naturally sweet and has the perfect texture
- chocolate chips - I used milk ones, but white or dark chocolate chips will work too
- milk- full-fat is the best, but semi-skimmed would do too
- egg - I used a large one
- vanilla extract - it can be swapped for any other extract of your choice for a tad of extra flavour
How to make banana chocolate chip pancakes
Right, l need to tell you a trick about making fluffy pancakes every single time: BAKING POWDER. You must use it, and you get the best pancakes in the world.
Without baking powder the pancakes tend to be rather dense and rubbery. Even if you use self-raising flour, still add the baking powder, you will see the difference.
- Use a fork to mash the banana well
- Beat the egg well, add it to the milk together with the vanilla extract
- Sift the flour, add the baking powder, and mix well
- Pour over the milk mixture together with the mashed banana
- Add half the amount of chocolate chips, and stir well to get a smooth batter.
- Heat up a pan, add a drizzle of oil or butter, add half a ladleful of batter, and top with more chocolate chips.
- When the batter starts to form tiny bubbles, flip it over, and leave to cook for a further 30 seconds to one minute.
- Repeat with the remaining batter.
Expert tips
With either pancakes or crepes, the heat has to be a low to medium, as they cook quickly, and you don't want to burn them.
No need to use a lot of butter or oil, just a small drop would do, especially if you pan is a non-stick one.
I find that the spray cooking oil works the best, as you can better control the amount of oil used - I recommend using it even if you have a non-stick frying pan.
Other delicious pancakes
I have another super fluffy recipe for pancakes, my Fluffy American Pancakes. Worth a try, they are equally delicious, and the secret with that recipe is beating the egg whites until they hold stiff peaks.
Another fabulous recipe is my Lemon Blueberry Buttermilk Pancakes - an absolute treat when blueberries are in season. Or, for a protein-packed touch, how about my Cottage Cheese Pancakes?
If you want to try an authentic crepe recipe, these Perfect French Crêpes are the only recipe you'll ever need. Serve them with anything you like: maple syrup, honey, jam, peanut putter, anything goes.
If you love pumpkins and Autumn, how about my Fluffy Oatmeal Pumpkin Pancakes? They are so good!
You won't believe it, but Baked Pancakes are soo good! Plus, there is no flipping involved whatsoever!
If you’ve tried my BANANA CHOCOLATE CHIP PANCAKES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Banana Chocolate Chip Pancakes
Ingredients
- 1 cup self-raising flour
- 175 ml full-fat milk
- ½ banana
- ½ cup chocolate chips
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 medium egg
- spray cooking oil
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Instructions
- In a bowl, sift the flour, add the baking powder and mix.
- Use a fork to mash the banana.
- Beat the egg lightly, then add it to the milk together with the vanilla extract.
- Add the milk mixture and mashed banana to the flour, and mix to get a smooth batter.
- Add half of the amount of chocolate chips to the batter, and mix well.
- Heat up a frying pan, add a bit of butter, then add half a laddleful of batter to the pan.
- Sprinkle some chocolate chips over the pancake before flipping it to the other side to cook.
- Repeat with the remaining batter, there should be about 5 pancakes, depending how big the pancakes are.
Video
Notes
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- With either pancakes or crepes, the heat has to be a low to medium, as they cook quickly, and you don't want to burn them.
- No need to use a lot of butter or oil, just a small drop would do, especially if you pan is a non-stick one.
- I find that the spray cooking oil works the best, as you can better control the amount of oil used - I recommend using it even if you have a non-stick frying pan.
Maja says
Haven’t made these, but the fact that the recipe is in ‘metric’ and uses cups as a measurement doesn’t make sense to me