These Chocolate Chip Banana Pancakes are made using oat flour, instead of traditional flour, and makes for a easy, delicious and healthy Sunday breakfast.
As a kid, every Sunday my mom made pancakes for breakfast. Now, as an adult, the scent of warm pancakes makes me nostalgic for Sunday breakfast from my childhood. Pancakes always feel like a treat, but by making simple ingredient swaps, it adds more nutritional value to the breakfast. But don't let the health aspect fool you, my first bite of these Chocolate Chip Banana Pancakes was moist, light and fluffy and I seriously considered keeping this recipe a secret.
Oat flour is a nutritious whole grain flour that is easy to make out of—you guessed it—oats. It’s also a great substitute for using traditional white flour, making these pancakes a great way to incorporate more heart-healthy whole grain oats into your breakfast.
Banana pancakes are also a great way to use up old bananas! I don’t know about you but by the end of the week, I always end up with a few bananas on the counter that are overly ripe! Grab a bowl, mash them up and serve a stack with warm maple syrup for a ridiculously tasty breakfast.
How to make oat flour:
Oat flour is rolled oats that you grind in your food processor to become flour-like. It only takes about 30-60 seconds in a blender until the mixture becomes finer and resembles actual flour. It takes about 1 1/2 cups of rolled oats to make 1 cup of oat flour. When making your oat flour for this recipe, Be sure to measure after grinding.
Tips for making the Chocolate Chip Banana Pancakes:
- Don’t add the chocolate chips or other heavy add-ins to the batter, they’ll end up sinking to the bottom. Instead, sprinkle them on top of the batter when you transfer it to a pan to cook.
- Use a really ripe banana to make the pancakes. Ripe bananas have a lot more natural sweetness, which means you won’t need to add any additional sweeteners to the batter.
- Cook the pancakes at low to medium heat to prevent them from burning, they cook pretty fast!
- Be sure not to leave the batter sitting for too long. Since the oats are not cooked, they will continue to absorb the moisture in the batter, making the batter thicker as it sits. If the batter is too thick it won’t spread in the pan. If this happens, add about a tablespoon of the almond milk to the batter at a time and gently stir it into the batter to thin it out. Add more if needed.
- To keep your banana pancakes from falling apart, make them slightly smaller than the average pancake. The batter is “wetter” than regular pancakes, so they can be heavier.
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Chocolate Chip Banana Pancakes
Ingredients
- 1 1/2 cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup almond milk
- 1 egg
- 1 banana medium size, very ripe
- 1 teaspoon vanilla extract
- chocolate chips
- butter for cooking
Instructions
- In a blender, I used a nutribullet, place the oats, and blend until the oats become fine and powder-like.
- Add into the blender the baking powder, cinnamon and salt and pulse twice to combine.
- Transfer the mixture to a small bowl and set aside. In the same blender, add the almond milk, egg, banana and vanilla extract, and blend until well combined. Add in the dry ingredients and mix until everything is well incorporated with no flour streaks. Some lumps in the batter are ok.
- Measure about 1/3 cup batter onto hot pan prepared with some butter.
- Sprinkle a few chocolate chips on top.
- Cook on low to medium heat for 2-3 minutes on one side then flip the pancake and let cook for another 2-3 minutes.
- Repeat for the remaining pancake batter, remembering to lightly grease the pan with a little butter before pouring the new batter in the pan. Serve with sliced bananas and top with maple syrup.
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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