Ingredients

The following ingredients have 4 Servings
  • 1 cup whole wheat pastry flour (or white whole wheat flour)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 medium ripe bananas, mashed (about 1 cup mashed banana)
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk, plus more if necessary
  • Optional
  • ¼ cup dark chocolate chips

Instruction

  • In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. 
  • In a separate large bowl, combine mashed banana, egg, vanilla and almond milk until smooth and well combined. 
  • Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk.
  • Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/4 cup onto skillet and spread out a bit with a spoon. Immediately add 5-7 chocolate chips to each pancake batter if using. 
  • Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. 
  • Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Serves 4, 2 pancakes each.