There’s something so comforting about pancakes, and these Banana Chocolate Chip Pancakes are no exception! Packed with protein, naturally sweetened with banana, and sprinkled with dark chocolate chips, they’re a perfect breakfast option for meal prep or a cozy morning treat. They’re soft, and fluffy, and can be enjoyed warm or cold—perfect for those busy mornings when you’re on the go.
Method
Preparing the Batter (Blending):
Begin by gathering all the necessary ingredients: oats (rolled oats work well), protein powder (chocolate or vanilla complements the banana nicely), an egg, a ripe banana, baking powder, and milk (any type will do, dairy or non-dairy). Ensure your blender or food processor is clean and ready. Add the oats to the blender first. This allows the blades to start working on the dry ingredient, which will help create a smoother batter. Then add the protein powder, egg, ripe banana (peeled and broken into pieces), baking powder, and a splash of milk. Start with a small amount of milk and add more as needed to achieve the desired consistency. Secure the lid of the blender and start blending on a low speed, gradually increasing to a medium-high speed. Blend until the mixture is completely smooth and well combined. This may take a minute or two, depending on the power of your blender. Stop occasionally to scrape down the sides of the blender with a spatula to ensure all ingredients are incorporated. The batter should be thick but pourable. If it’s too thick, add a little more milk, a tablespoon at a time, until the desired consistency is achieved.
Cooking the Pancakes:
Place a non-stick frying pan or griddle over medium heat. This is crucial for even cooking and preventing the pancakes from sticking. Lightly spray the hot pan with cooking oil or a non-stick cooking spray. This will create a thin, even layer of oil, preventing the pancakes from sticking and ensuring they brown evenly. Once the pan is hot, pour small spoonfuls of the batter onto the hot pan. The size of the spoonfuls will determine the size of your pancakes. Aim for about 1/4 cup of batter per pancake. Immediately after pouring the batter, sprinkle a few dark chocolate chips onto the top of each pancake. This allows the chocolate chips to melt slightly as the pancake cooks, creating gooey pockets of chocolate. Cook the pancakes until bubbles start to form on the surface and the edges begin to set. This typically takes a few minutes. Once bubbles appear and the edges are firm, carefully flip the pancakes with a spatula. Cook the other side of the pancakes for about 1-2 minutes, or until they are golden brown and cooked through. Gently press down on the pancakes with a spatula to ensure they are cooked evenly.
Repeating and Serving:
If you are meal-prepping, allow the pancakes to cool completely before storing them. Once cooled, stack the pancakes in an airtight container and store them in the refrigerator for up to 3 days. Reheat them in the microwave or on a pan before serving. Repeat the process with the remaining batter, spraying the pan lightly with oil between batches if needed. This will ensure that each batch of pancakes cooks evenly and doesn’t stick. Serve the pancakes immediately while they are warm. Drizzle them with honey, maple syrup, or your favorite toppings. Fresh fruit, yogurt, or a sprinkle of cinnamon also complement these pancakes well.
Banana Chocolate Chip Pancakes
Equipment
- Blender or food processor
- Non-stick frying pan
- Spatula
- Measuring cups or kitchen scale
- Bowl (optional, for mixing toppings)
Ingredients
- For the Pancakes:
- 40 g oats
- 20 g protein powder vanilla flavor works best
- 1 egg
- 60 g banana
- 1/2 tsp baking powder
- Splash of milk
- Optional Toppings:
- 15 g dark chocolate chips
- Drizzle of honey
Instructions
- Blend the Batter.Add the oats, protein powder, egg, banana, baking powder, and a splash of milk to a blender. Blitz until the mixture is smooth and well-combined.
- Heat the Pan.Place a non-stick frying pan over medium heat and spray lightly with oil.
- Cook the Pancakes.Pour small spoonfuls of the batter into the hot pan. Sprinkle a few dark chocolate chips on top of each pancake. Cook until bubbles start to form on the surface, then flip and cook the other side for about 1-2 minutes until golden.
- Repeat.Repeat the process with the remaining batter, spraying the pan lightly with oil between batches if needed.
- Serve or Store.Serve immediately with a drizzle of honey or your favorite toppings. If meal-prepping, let the pancakes cool, stack them in an airtight container, and store them in the fridge for up to 3 days.
Notes
- Don’t Overheat the Pan: Medium heat ensures the pancakes cook evenly without burning.
- Consistency Matters: If the batter seems too thick, add a splash more milk for easier pouring.
- Flip Gently: Use a spatula to flip the pancakes carefully to keep them intact.
Serving Suggestions
- Pair with fresh fruit like berries or sliced banana for a fruity twist.
- Spread peanut butter or almond butter between the pancakes for extra flavor and protein.
- Add a dollop of Greek yogurt on top for a creamy touch.
Fun Fact
Did you know pancakes have been around since ancient times? The earliest recorded pancakes date back to 600 BC in Greece, where they were called “agents” and made with simple ingredients like flour, olive oil, and honey!
Conclusion
These Banana Chocolate Chip Pancakes are a simple yet indulgent breakfast idea that’s perfect for meal prep or enjoying fresh off the pan. Packed with protein and naturally sweetened with banana, they’re a healthier option that doesn’t compromise on flavor. Try them for your next breakfast, and let me know how you top yours. Happy flipping! 🥞🍫🍌