Banana Chocolate Chip Pancakes
Servings: 2 servings (10 pancakes)
Ingredients
- 2 medium bananas
- 2 large eggs
- 1/4 cup (50g) light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup (125g) thick plain yogurt
- 1 cup (125g) flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- pinch of salt
- 1/4 cup (40g) mini chocolate chips, dark or bittersweet
- clarified butter or oil for cooking the pancakes
Instructions
- Mash the bananas with a fork.
- Add the mashed bananas, eggs, vanilla extract, sugar, and yogurt into a bowl, then whisk until combined.
- Sift the flour, baking powder, cinnamon, and salt into the bowl.
- Gently whisk in until half-combined.
- Add the chocolate chips and fold in until the batter is combined. It doesn't have to be homogenous and perfectly smooth, small lumps are ok. Don't overmix the batter.
- Heat some oil or clarified butter in a non-stick skillet over medium / medium-low heat. When its hot scoop about 2 heaped tablespoons per pancake onto the pan. Cook until golden then flip over and cook until the pancakes are cooked through. Repeat with the remaining batter. Transfer the pancakes to a plate.
- Enjoy!
Video
Notes
- How to get them extra thick: place about 1-2 heaped Tbsp of batter per pancake, let it cook briefly (the batter should set a little bit), then put some more batter on top to make the pancakes thicker. Cover the pan with a lid to help them cook in the middle.
- You can add finely chopped chocolate instead of chocolate chips.
- Instead of cinnamon, you can add pumpkin pie spice or gingerbread spice mix.
- What to serve them with: I like it most just with maple syrup and some with fresh fruits. You can also serve it with yogurt, apple sauce, or any other fruit sauce.
- Storing and reheating: These pancakes store very well. Leave them to cool then wrap in plastic foil and put in the fridge for up to 3 days. Reheat on a non-stick pan. You can add a small amount of butter or don't use any fat. Warm the pancakes up gently by cooking them over medium heat on both sides until warm.
- How to keep the pancakes warm: keep them on a heat-proof plate in the oven at 80°C / 175°F.
- How to measure flour: if you’re using measuring cups to measure out the ingredients, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it!
- To correctly measure the flour, you need to: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1/2 of the recipe (1 serving = 5 pancakes). This is only an estimate!
Nutrition
Calories: 662kcal