I’ve never been much of a pancake guy. It’s one of those foods that I just don’t get why people go crazy over them. I mean, they’re okay, I guess. There’s nothing wrong with them. I’m just not their biggest fan. If I’m out for breakfast I’m more inclined to order an omelette or crepes – not the stack of pancakes.
Things may be changing. Recently, Katie asked me to make her come banana pancakes. Knowing that she’s a sucker for chocolate, when I stumbled upon this recipe I knew it was a keeper. They were incredible. So good in fact that I actually liked them, and have been thinking about them ever since. And oh, they’re actually kind of healthy. Really.
Banana Oat Chocolate Chip Pancakes
1 large ripe banana
1 tsp vanilla extract
1 tbsp peanut butter
3 tbsp plain almond milk
1 tbsp coconut oil
1 tsp baking powder
1/4 cup whole wheat flour
1/2 cup rolled oats
1/4 cup chocolate chips
This recipe will make about 6 small pancakes, which is good for 2 hungry people.
In a medium sized bowl, mash your banana with a fork. Mix in the egg, vanilla, peanut butter, almond milk, coconut oil and baking powder, stirring until combined. Stir in the flour and rolled oats. Finally, add in the chocolate chips and fold until well mixed.
Heat a non-stick skillet over medium heat. Using a ladle, scoop 1/4 cup of the mixture to the skillet. Cook for about 3 minutes on each side, until cooked and golden brown. Serve pancakes in a stack with fresh fruit, chocolate chips and maple syrup.
*Note: This batter also works wonderfully for waffles!