These are not your typical pancakes, but oh are they tasty just off the skillet. They have a healthy dose whole grains (via oats and your choice of flour), a generous helping of banana, some nut or sunflower butter and CHOCOLATE! Sounds strange for a pancake, right? I kind of thought so, but I’ll try anything with chocolate chips. I’m not even a fan of banana, and I like these. For those who would rather skip the sweetness of chocolate, these would be great sprinkled with nuts or granola and a perhaps a bit of maple syrup. Best eaten while still warm, but easily frozen and reheated in the oven. Also readily made gluten-free, nut-free, lactose-free, etc. Between eggs (if you choose to use them), oats, and sunflower butter, they also provide some decent protein.
I can’t take any credit for this recipe, so click here to see the original recipe.
I’m not sure you can go wrong with these, but I did change a few things with good results.
- I didn’t have flax on hand,so I omitted it; however, I added the extra water. I’ve also swapped for real eggs with good results.
- I used sunflower butter rather than almond butter, and used a heaping Tbsp.
- I successfully used both whole wheat pastry flour and King Arthur gluten-free flour.
- I increased the vanilla extract by 1/4 tsp, and added a few more chocolate chips.
- If you’re not a huge banana fan (or even if you are), try adding a generous pinch or two of cinnamon.
- I found they cook best on med-low heat (on my stove anyway).
- It’s easiest to make the batter in a blender or food processor – and a double batch easily fits in a blender.
Bake, cool, wrap individually in foil (or just separate with parchment or wax paper), freeze, and reheat in the oven at 350F until hot.