Banana Chocolate Chip Pancakes

If you love bananas and chocolate then you will love these yummy banana chocolate chip pancakes. They are soft and fluffy with lots of delicious chocolate chips which go perfectly with the bananas flavour of these pancakes. Perfect for breakfast or brunch with a drizzle of syrup.

Anything with banana is appealing to me and pairing it with chocolate is even better. These pancakes have a lovely banana flavour with semi melted chocolate chips throughout and as we all know banana and chocolate always go well together.

This recipe is so easy and produces soft flavourful pancake that store well and still taste amazing even after you reheat them. I make them for my daughter when she’s at school and she reheats them when she comes home. When reheated, they taste as if they were just made. 

If you have to rush to work in the mornings and don’t have the time to make them, you can make a batch the night before and reheat them in the microwave the following morning. 

If like me, you’re a banana and chocolate fan then you must try these delicious banana chocolate chip pancakes. 

Ingredients for Banana Chocolate Chip Pancakes 

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

• Butter - I use salted butter but you can use unsalted. 
• Oil - I use sunflower oil but you can use any flavourless oil. 
• Flour - use self-raising flour or plain flour with 1 teaspoon baking powder. 
• Sugar - golden caster sugar or regular caster sugar. It is sometimes known as superfine sugar. 
• Bananas - ripened bananas give the best flavour.
• Milk - use semi skimmed milk for best results. 
• Egg - use only 1 large egg. 
• Chocolate - milk chocolate chips. 

How to Make Banana Chocolate Chip Pancakes 

1. Add the butter to a small microwaveable bowl and melt in the microwave at 20 second increments until fully melted. Once the butter melts, take out 1 tablespoon of the butter and add to a small container with the oil. Mix them together and set aside to cook the pancakes later. Also set aside the bowl with the rest of the butter to cool. 

2. To a larger bowl, add the flour and sugar, mix and set aside. To another bowl, add the bananas and mash to a purée. Whisk the milk into the bananas then whisk in the egg. Pour the wet mixture into the dry ingredients and whisk until smooth. Pour in the main bowl of cooled butter and combine until smooth then fold in the chocolate chips. Cover the bowl with some cling film and refrigerate for 1 hour.

3. Place a non stick frying pan on a low - medium heat then add a little of the butter-oil mixture that you set aside earlier. Allow the pan to heat until the oil is slightly sizzling. Take ¼ cup of batter (about 4 tbsps) and pour into the pan in a circle motion. Allow to cook for around 3 minutes or until the top of the pancake begins to bubble. Flip the pancake over and cook for another two minutes until both sides are golden brown. If the pancakes are browning too quick then reduce the heat.

4. Remove the pancake and place on a plate then repeat the process until you use up all the batter. If your frying pan is large, you can do two at a time. Grease the pan with the butter-oil mixture as required.

Serve with syrup and extra chopped bananas or enjoy them alone. 

Nutrition

Nutrition based on 1 serving - Calories: 228kcal | Fat: 10.3g | Saturates: 5.3g | Carbs: 29.1g | Sugar: 13.6g | Fibre: 1.1g | Protein: 4.5g | Salt: 0.3g.

Storage

Store any leftover pancakes in an airtight container and store in the fridge for up to 2 days. Reheat in the microwave. 

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