My boyfriend Jesse has a wonderful family friend who was so kind to bring over her signature apple cake after Jesse’s dad Rick passed recently. Rick loved this apple cake, and after my first bite it became so obvious why. It was super moist and dense, with the ideal balance of sweetness and apple spice, studded with chewy apple pieces, and exploding with–you’d never guess–chocolate chips. I am jumping 100% on board this non-traditional apples with chocolate train. It’s time for the revolution. The chocolate chips added that crucial next level of indulgence and depth of flavor to the cake, bypassing the need for a sugary frosting.
I (very unfortunately) do not have that apple cake recipe to share, but it did inspire these chocolate chip apple cake pancakes that I am obsessing over.
The batter starts with my time-tested, favorite banana buttermilk pancake blend: mashed banana, buttermilk, egg white, neutral oil (like almond oil), salt, sweetener (such as monk fruit), vanilla, white whole wheat flour, baking soda and powder. Then enter apple’s favorite spices: cinnamon, nutmeg, ginger, cloves, and allspice. For the mix-ins, we have chopped Fuji apple, lightly sautéed with cinnamon, and mini dark chocolate chips.
Quickly sautéing the chopped apple with some cinnamon before adding it to the batter takes almost no effort and makes all the difference in texture. The sweet juices caramelize on the outside, and the apples are left perfectly tender-crisp.
My favorite toppings for these pancakes are crunchy peanut butter + apple butter mixed with maple syrup. Apple butter is essentially slow-cooked, condensed applesauce that’s sweeter and richer in flavor. If you can’t find any, try apple jelly or jam such as from Stonewall Kitchen or Sarabeth’s.
Simply mix apple butter/jam with pure maple syrup for the easiest and yummiest sweet apple topping. I use 2 parts apple butter to 1 part maple syrup for a thicker consistency, but you can add more maple syrup as you see fit.
The result is ultra thick, soft, indulgent and hearty cake-like pancakes exploding with fall spices; flavorful, caramely, tender hunks of Fuji apple; and rich dark chocolate chips. The melty crunchy peanut butter adds another level of texture and a crave-worthy sweet & salty element. And the apple syrup brings it all home with perfect balanced sweetness.
Chocolate Chip Apple Cake Pancakes
Inspired by moist chocolate chip apple cake, these healthy and indulgent, thick whole grain buttermilk pancakes are made extra soft with mashed banana, spiced with the sweet flavors of fall, packed with tender sautéed cinnamon apples, studded with melty chocolate chips (trust me!), and finished with crunchy natural peanut butter, apple butter, and maple syrup.
Ingredients
For the apples:
- ~1/2 medium Fuji apple, diced into small pieces (4 oz or ~3/4 cup diced)
- sprinkle cinnamon
- coconut oil or butter for greasing pan
For the pancakes:
- 2 oz (1/2 medium) very ripe banana
- 2 egg whites
- 1/2 cup low-fat buttermilk
- 1 tsp neutral oil (such as almond, avocado, melted coconut)
- 1/2 tsp vanilla extract
- 2 packets sweetener (monk fruit extract or stevia), or equivalent to 3-4 tsp sugar
- 1/16 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/8 tsp ground allspice
- 80g (~2/3 cup not packed) white whole wheat flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1-2 Tbsp dark chocolate chips (such as Lily's)
For the toppings:
- 2 Tbsp peanut butter (I recommend crunchy)
- 1 Tbsp apple butter (or apple jam or jelly)
- 1/2 - 1 Tbsp pure maple syrup
Instructions
- Heat a griddle or large nonstick skillet over medium-high heat. Lightly grease the pan with coconut oil or butter. Add the diced apple to the greased pan with a sprinkle of cinnamon. Distribute so all the pieces are touching the pan. Let them cook a few minutes undisturbed, then gently stir and continue cooking until tender-crisp and lightly caramelized. Set the apples aside in a separate bowl to cool. Lower the heat of the pan.
- Meanwhile, in a mixing bowl, mash banana well with a fork, then whisk in egg whites, buttermilk, oil, vanilla, sweetener, salt, and spices.
- Add flour, baking powder, and baking soda to the wet ingredients. Gently stir, just until combined (don't over-mix, some lumps are good). Gently fold in the sautéed apples and chocolate chips, again trying not to over-mix
- Bring the skillet to medium-low heat and grease as needed.
- Spoon the batter onto the skillet to form pancakes of desired size, in batches. Cook undisturbed until bubbles start to form on top, then flip and continue cooking until golden on both sides and cooked through (no wet batter from the middle). Transfer to plates and repeat with remaining batter. Makes about 6 medium pancakes total.
- Prepare the apple syrup by mixing apple butter/jam with maple syrup to form desired consistency, adding more of either as you please. Top pancakes with peanut butter and apple syrup. Enjoy!
