Description
These whole wheat vegan banana chocolate chip pancakes make for a delicious breakfast any day of the week. Make a batch and freeze some for an easy grab-and-go option for busy mornings!
Ingredients
Units
Scale
- 3 medium ripe bananas
- 2 cups dairy-free milk (such as soy, oat, almond, pea, etc.)
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3/4 cup vegan semi-sweet chocolate chips
Instructions
- In a medium bowl, mash the bananas. Whisk in the dairy-free milk, maple syrup, and vanilla.
- Stir in the flour, baking powder, cinnamon, and salt until just moistened. Gently fold in the chocolate chips. The batter will be thick.
- Heat a griddle over medium heat, or to about 300°F, and lightly spray with nonstick cooking spray.
- Pour about 1/3 cup of batter onto the griddle at a time. Cook for 2 to 3 minutes or until the edges are set and the bottom in golden. Flip over and cook an additional 1 to 2 minutes, or until golden on the opposite side. Continue cooking until all the batter is used.
- Serve with your favorite toppings, such as nut butter, pure maple syrup, additional banana slices, or fresh berries.
Notes
If you have an extra 5 minutes, I recommend letting the batter sit for 3 to 5 minutes before pouring onto the griddle.
Nutrition
- Serving Size: 2 pancakes
- Calories: 243
- Sugar: 16.5 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 6.4 g
- Cholesterol: 0 mg
