Choco-Banana Bliss Pancakes

$To make these tasty chocolate chip banana pancakes, gather the following: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine salt - 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar to sour) - 1 large egg, lightly beaten - 2 ripe bananas, mashed until smooth - 1/4 cup chocolate chips (dark or milk chocolate, based on preference) - 2 tablespoons melted butter or melted coconut oil - Additional butter or oil for greasing the cooking surface You can swap some items if needed. For flour, use whole wheat flour for a healthier option. If you don't have buttermilk, mix regular milk with vinegar to sour it. You can use plant-based milk in place of cow's milk. For the egg, try using a flaxseed egg or chia seed egg for a vegan option. Lastly, if you want fewer sugar calories, cut the sugar in half. Make your pancakes even better with fun toppings. Try adding: - Pure maple syrup - Fresh banana slices - A sprinkle of powdered sugar - A handful of extra chocolate chips - Whipped cream - Chopped nuts like walnuts or pecans Feel free to mix and match these toppings for a delicious and colorful plate! {{ingredient_image_2}} 1. Grab a large mixing bowl. Add 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine salt. Whisk these dry ingredients until they are well mixed. 2. In another bowl, combine 1 cup of buttermilk, 1 large beaten egg, and 2 ripe bananas mashed until smooth. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar to sour it. Add 2 tablespoons of melted butter or melted coconut oil. Stir until the mixture is smooth. 3. Slowly pour the wet ingredients into your mixing bowl with the dry ingredients. Use a spatula to gently stir the batter until just combined. Don’t worry if there are a few lumps; they are okay! 4. Carefully fold in 1/4 cup of chocolate chips. Make sure they are spread evenly throughout the batter. - Use a gentle hand while mixing to keep the pancakes light and fluffy. - If you over-mix, your pancakes may turn tough. A few lumps are fine; they’ll cook out. - Let the batter sit for about 5 minutes. This helps the gluten relax and gives you softer pancakes. - Preheat your skillet or griddle over medium heat. Grease it with butter or oil to prevent sticking. - Pour about 1/4 cup of batter onto the hot surface for each pancake. - Watch for bubbles on the surface. This means it’s time to flip! It should take about 2-3 minutes. - Flip the pancake carefully with a spatula. Cook for another 2-3 minutes until golden brown. - Keep cooked pancakes warm in a low oven while you finish the batch. Enjoy your tasty Chocolate Chip Banana Pancakes! When making chocolate chip banana pancakes, avoid over-mixing the batter. Over-mixing can make the pancakes tough. You want a few lumps in the batter. Another mistake is using old or unripe bananas. Ripe bananas give the best flavor and sweetness. Lastly, don't skip preheating the skillet. A hot surface cooks the pancakes evenly and helps them rise. Fluffy pancakes come from the right ingredients and technique. Use fresh baking powder and baking soda to ensure lift. Make sure your buttermilk is at room temperature. This helps the batter rise well. Also, let the batter rest for a few minutes. This allows the flour to hydrate and creates a lighter texture. Folding in the chocolate chips gently also helps keep the batter airy. Flipping pancakes can be tricky. Wait until you see bubbles on the surface. This shows they are ready to flip. Use a wide spatula to slide under the pancake. Flip quickly but gently to avoid breaking. Let the second side cook until golden brown. This usually takes about the same time as the first side. If you have trouble, try lowering the heat a bit. Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with brown spots for the best taste. Don’t Overmix: Mixing the batter too much can lead to tough pancakes. Stir gently until the ingredients are just combined for fluffy results. Temperature Control: Ensure your skillet is at medium heat. If it’s too hot, the pancakes may burn on the outside while remaining uncooked inside. Keep Them Warm: Place cooked pancakes in a warm oven (about 200°F or 93°C) while you finish the rest of the batter to serve them all warm at once. {{image_4}} You can make these pancakes gluten-free. Use gluten-free flour blends. They work well in this recipe. The texture may change a bit, but they will still taste great. Look for blends that include xanthan gum for better results. This helps mimic the elasticity of regular flour. To make a vegan version, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Replace buttermilk with plant-based milk like almond or soy. Use melted coconut oil instead of regular butter. These swaps keep the pancakes rich and fluffy. You can add extra flavors to your pancakes. Try mixing in chopped nuts like walnuts or pecans for crunch. A teaspoon of cinnamon or vanilla extract can enhance the taste. For a tropical twist, add shredded coconut. Feel free to get creative! Each variation can make your pancakes unique and exciting. If you have leftover pancakes, let them cool first. Then stack them on a plate. Use plastic wrap or a zip-top bag to cover the pancakes. You can store them in the fridge for up to three days. This keeps them fresh and ready for your next meal. To freeze your pancakes, first cool them completely. Then, lay them in a single layer on a baking sheet. Place the sheet in the freezer for about an hour. Once frozen, stack the pancakes with parchment paper between each layer. Put them in a freezer bag. They can last up to two months in the freezer without losing flavor. When you’re ready to eat your pancakes, there are a few great ways to reheat them. You can use the microwave for quick heating. Just place a pancake on a microwave-safe plate and cover it with a damp paper towel. Heat for about 20-30 seconds. For crispy edges, use a skillet. Heat a small amount of butter and cook each pancake for about one minute on each side. This will give you warm pancakes with a nice texture. Yes, you can. Mix 1 cup of regular milk with 1 tablespoon of vinegar. Let it sit for five minutes. This will create a soured milk that works well in the pancakes. The flavor and texture will be slightly different but still tasty. Look for bubbles on the surface of the pancakes. When the edges start to look set, it’s time to flip. Cook until both sides are golden brown. The pancakes should feel firm to the touch but still soft. These pancakes are great with maple syrup. You can also add fresh banana slices or whipped cream. For a crunchy twist, sprinkle some chopped nuts on top. Chocolate syrup is another fun option for chocolate lovers! In this blog post, I covered how to make tasty pancakes using key ingredients. You learned about ingredient swaps and fun toppings. I shared detailed steps for mixing and cooking pancakes perfectly. Also, I included tips to avoid common errors and improve fluffiness. You can try fun variations, store leftovers, and answer FAQs to enhance your pancake game. Remember, with practice, you’ll master these pancakes and impress anyone!$

Delicious pancakes made with ripe bananas and chocolate chips, perfect for breakfast.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon fine salt
1 cup buttermilk (or milk mixed with vinegar)
1 large egg, lightly beaten
2 ripe bananas, mashed
0.25 cup chocolate chips
2 tablespoons melted butter or coconut oil
as needed additional butter or oil for greasing

Instructions

In a spacious mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until they are well combined and aerated.
In a separate bowl, mix together the buttermilk, lightly beaten egg, mashed bananas, and melted butter/oil. Stir until all the ingredients are fully incorporated and the mixture is smooth.
Gradually pour the wet ingredients into the bowl containing the dry ingredients. Gently stir the mixture with a spatula or wooden spoon until just combined, being careful not to over-mix. A few lumps in the batter are perfectly fine.
Gently fold in the chocolate chips to ensure they are evenly distributed throughout the batter.
Preheat a skillet or griddle over medium heat and lightly grease it with additional butter or oil to prevent sticking.
For each pancake, pour approximately 1/4 cup of batter onto the hot skillet. Cook until bubbles begin to form on the surface and the edges start to look set, which should take about 2-3 minutes.
Carefully flip the pancake using a spatula and cook for another 2-3 minutes on the opposite side, or until the pancake is golden brown and cooked through.
Once cooked, remove the pancake from the skillet and keep it warm while you repeat the process with the remaining batter.
Serve the pancakes warm, topped with your choice of syrup, fresh banana slices, and a scatter of additional chocolate chips, if desired.

Notes

Serve warm with syrup and fresh banana slices for a delightful treat.

Keyword banana, breakfast, chocolate, pancakes