Whole Wheat Banana Chocolate Chip Pancakes

I’m usually drawn to savory breakfasts, but this morning I was really craving something sweet. I found a recipe for whole-wheat pancakes, but I changed it a bit by substituting coconut oil for butter and adding cinnamon, vanilla extract, and, for extra fun, sliced banana and chocolate chips. Yum! 

Whole Wheat Banana Chocolate Chip Pancakes
Serves 2
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  1. 1 cup milk
  2. 1 tablespoon white vinegar or lemon juice*
  3. 1 cup whole wheat flour
  4. 2 teaspoons sugar
  5. 1/2 teaspoon cinnamon
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 egg
  10. 1 teaspoon vanilla extract
  11. 2 tbsp melted coconut oil (or unsalted butter)
  12. 1 banana, thinly sliced
  13. Handful of cup semi-sweet chocolate chips
  1. Heat a large nonstick skillet over medium-high heat.
  2. Combine the milk and vinegar or lemon juice in a measuring cup. Set aside.
  3. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, whisk together the milk, egg, vanilla extract, and melted coconut oil.
  5. Pour the wet mixture into the dry, and stir until combined and smooth.
  6. Ladle the batter into the hot skillet.
  7. Place a few banana slices and a sprinkle of chocolate chips onto each circle of batter.
  8. When bubbles start to form around the edges, carefully flip with a spatula and cook for another minute or so, until golden brown.
  9. Repeat with remaining batter.
  10. Serve with butter and maple syrup.
  1. *Milk combined with vinegar or lemon juice is a substitute for buttermilk. If you have actual buttermilk, you can use that instead.
Adapted from Fifteen Spatulas
Adapted from Fifteen Spatulas
Seasoned to Impress https://seasonedtoimpress.com/