Banana Chocolate Chip Pancakes with Peanut Butter

Originally published in 2015, updated December 2019.

Have too many bananas on the counter that are starting to freckle? Well all I can say is lucky you because your world could soon be filled with banana bread, muffins, creamy oats, thick smoothies (just slice and freeze!), banana’s foster, and of course… PANCAKES. Thick, fluffy, soft banana buttermilk pancakes loaded with melty chocolate chips, slathered in peanut butter and maple syrup, and finished off with caramelized banana coins. 

HELLO. 

Sounds pretty intense, but actually very simple. And delicious. And comforting. And filling. And healthy! 100% whole grain, with protein-packed buttermilk and egg whites, fruit, no refined sugar, and satisfying fats–This is definitely a breakfast to feel good about.

Note that there are two options for making these: buttermilk OR Greek yogurt + regular milk.Both give wonderful results, but for ULTIMATE fluffy texture, nothing beats buttermilk! My favorite brand is Friendship low-fat.

Either way, these pancakes come together so easily and quickly that they have become a weekday staple for me! They’re also freezer-friendly for your busiest days. 

Peanut Butter Chocolate Chip Banana Pancakes

2016-10-07 08:45:21

Serves 2

Thick, soft banana pancakes filled with melty chocolate chips and topped with peanut butter, maple syrup, and caramelized banana coins. Perfect healthy, whole grain breakfast!

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424 calories

62 g

4 g

14 g

15 g

3 g

228 g

365 g

21 g

0 g

9 g

Nutrition Facts

Serving Size

228g

Servings

2

Amount Per Serving

Calories 424

Calories from Fat 120

% Daily Value *

Total Fat 14g

22%

Saturated Fat 3g

17%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 4mg

1%

Sodium 365mg

15%

Total Carbohydrates 62g

21%

Dietary Fiber 5g

19%

Sugars 21g

Protein 15g

Vitamin A

2%

Vitamin C

9%

Calcium

20%

Iron

8%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

For the pancakes

1. 80g white whole wheat flour*
2. 2 packets stevia or monk fruit extract**
3. 3/4 tsp baking powder
4. 1/4 tsp baking soda
5. 1/2 tsp ground cinnamon
6. 1/8 tsp ground nutmeg
7. 1/8 tsp ground cloves
8. 2 oz (1/2 medium) very ripe banana
9. 2 egg whites
10. 1/2 cup low-fat buttermilk***
11. 1 tsp oil (almond, avocado, melted coconut, etc.)
12. 1/2 tsp vanilla extract
13. 1-2 Tbsp chocolate chips

For the toppings

1. 2 Tbsp peanut butter
2. ~1 Tbsp maple syrup
3. 1/2 very ripe banana
4. pinch cinnamon

Instructions

1. Mix dry ingredients (flour through cloves) in a mixing bowl.
2. In a separate bowl, mash banana well with a fork, then whisk in egg whites, buttermilk, oil, and vanilla.
3. Pour dry ingredients into wet, and mix until just combined. Fold in chocolate chips.
4. Meanwhile, heat a large nonstick skillet/griddle over medium heat. Grease as needed. Spoon batter to form pancakes in batches, about 6 medium in total. Cook until bubbles start to form on top, then flip and continue cooking until golden on both sides.
5. After removing pancakes, grease skillet lightly with coconut oil. Slice remaining half of banana (or more) and sprinkle lightly with cinnamon. Place slices cinnamon-side down in greased skillet over medium heat. Sear about 1 minute, or until caramelized. Top pancakes with peanut butter, maple syrup, and seared banana.

Notes

1. *About 2/3 cup, but using a scale to measure will give best results when working with flour.
2. **Any equivalent to about 4 tsp sugar; adjust depending on desired sweetness.
3. ***In place of buttermilk, you can use 3 Tbsp plain Greek yogurt + 5 Tbsp 1% milk.

By Margaret Ann Kreher

beta

calories

424

fat

14g

protein

15g

carbs

62g

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MAK and Her Cheese https://www.makandhercheese.com/