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To make banana chocolate chip pancakes, you need some basic ingredients. Here’s what you will need: - 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 ripe banana, mashed - 1 cup milk (dairy or non-dairy) - 1 large egg - 2 tablespoons melted butter or coconut oil - 1/2 cup chocolate chips - 1/2 teaspoon vanilla extract - Extra butter or oil for frying These ingredients blend together to create a soft, fluffy pancake. The banana adds natural sweetness, while the chocolate chips bring a delightful touch. You can take these pancakes to the next level with some optional extras. Here are a few ideas: - 1/2 teaspoon cinnamon or nutmeg for a warm spice flavor - Chopped nuts like walnuts or pecans for crunch - A dash of almond extract for a nutty hint - Fresh berries like blueberries or strawberries for added freshness Feel free to mix and match these options. Each adds a unique twist to the pancakes. Picking the right bananas is key for flavor. Here’s how to choose the best ones: - Look for bananas with a few brown spots. This means they are sweet and ripe. - Avoid green bananas; they are not sweet yet. - If you want to use them later, select slightly under-ripe bananas. They will ripen at home. Using ripe bananas will make your pancakes naturally sweeter and more flavorful. Choose wisely, and enjoy the taste! 1. Start by gathering your ingredients. You will need flour, sugar, baking powder, salt, banana, milk, egg, melted butter or oil, chocolate chips, and vanilla extract. 2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Mix until everything blends well. 3. In a separate bowl, mash the ripe banana. Then add milk, egg, melted butter, and vanilla extract. Stir this mixture until you see a smooth blend. 4. Combine the wet and dry mixtures. Pour the wet mix into the dry mix. Stir gently until just combined. Remember, some lumps are fine! 5. Now it’s time to fold in those chocolate chips. Do this gently to keep the batter fluffy. 6. Heat your non-stick skillet over medium heat. Add a little butter or oil to coat the skillet lightly. 7. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form, about 2-3 minutes. 8. Flip the pancakes when the edges look set and cook for another 2-3 minutes until golden brown. 9. Transfer the pancakes to a plate and keep them warm. Repeat this with the rest of your batter. 10. Serve your pancakes warm with toppings like banana slices, more chocolate chips, maple syrup, or whipped cream. - Use fresh baking powder for the best rise. - Don’t overmix your batter; lumps help keep pancakes fluffy. - Let the batter rest for a few minutes before cooking. This helps with fluffiness. - Make sure your skillet is at the right temperature. Too hot can burn the pancakes. - Use a measuring cup for consistent pancake sizes. - Medium mixing bowls for combining ingredients. - Whisk for mixing dry and wet ingredients. - Non-stick skillet or griddle for cooking. - Measuring cups and spoons for accurate ingredient amounts. - Spatula for flipping pancakes easily. - Plate to keep the pancakes warm as you cook. For the complete recipe with all details, check out the Full Recipe. One common mistake is overmixing the batter. You want to mix until just combined. This keeps your pancakes light and fluffy. Another mistake is using cold ingredients. Always use room temperature milk and eggs. This helps the pancakes cook evenly. Lastly, don’t skip the resting time. Let the batter sit for about five minutes before cooking. This helps the gluten relax. To cook pancakes well, use a non-stick skillet or griddle. Preheat it over medium heat. Add a little butter or oil for a good non-stick layer. Pour about 1/4 cup of batter for each pancake. Watch for bubbles on the surface. When bubbles form, it’s time to flip! Cook until both sides are golden brown. If you’re unsure, a toothpick can check if they are done. To keep pancakes warm, place them on a plate in a low oven. Set the oven to about 200°F (93°C). Cover the plate with foil to keep them moist. This way, you can serve all the pancakes at once. Another trick is to stack pancakes with parchment paper in between. This stops them from sticking together. For the full recipe, check out the details above! {{image_2}} You can easily make these pancakes nut-free. Just use a nut-free milk, like oat milk or soy milk. For those who need dairy-free options, coconut oil works great instead of butter. It adds a nice flavor without dairy. Want to change the taste a bit? Try adding cinnamon or nutmeg to the batter. Just 1/2 teaspoon can give a warm, cozy flavor. You can also mix in chopped nuts, like walnuts or pecans, for extra crunch. Just keep in mind the nut-free option if you have allergies. The fun doesn’t stop at the pancakes! Top them with sliced bananas or extra chocolate chips. A drizzle of maple syrup is always a hit. For a special treat, add whipped cream on top. You can also sprinkle some shredded coconut or chopped strawberries for added flair. These ideas make each serving unique and delicious. For the full recipe, check out the detailed instructions above. To store leftover pancakes, let them cool first. Stack them with a piece of parchment paper between each pancake. Place the stack in an airtight container. You can also wrap them in plastic wrap. They will stay fresh for 2-3 days in the fridge. Reheating pancakes is easy! You can use the microwave or the stovetop. To microwave, place a pancake on a plate, cover it with a damp paper towel, and heat for about 20-30 seconds. For stovetop reheating, add a bit of butter in a skillet over low heat. Warm each pancake for about 1-2 minutes on each side. Freezing pancakes is a smart choice for busy mornings. Once cooled, stack pancakes with parchment paper between them. Place the stack in a freezer bag. Remove as much air as possible before sealing. They can last for up to 2 months in the freezer. When you're ready, reheat them directly from the freezer. Just follow the reheating tips for the best results. Enjoy the ease of breakfast with your banana chocolate chip pancakes! For the full recipe, check out the details above. Yes, you can use whole wheat flour. It gives a nutty flavor and more fiber. Just note, the pancakes may be denser. You might want to add a bit more milk to lighten the batter. To prevent sticking, use a non-stick pan and some oil or butter. Heat the pan before adding the batter. This helps create a nice crust. If they still stick, check if your pan is hot enough. You can use mashed banana or applesauce as an egg substitute. About 1/4 cup of either works well. This keeps the pancakes moist and adds flavor. These pancakes stay fresh for about two days in the fridge. Store them in an airtight container. For longer storage, freeze them. They can last up to two months in the freezer. Yes, you can make the batter ahead. Store it in the fridge for up to 24 hours. Just stir gently before using. This can save time for a busy morning. For the full recipe, check the earlier section. Making banana chocolate chip pancakes is fun and easy. You start with simple ingredients like ripe bananas and chocolate chips, and you can add extra flavors if you wish. My step-by-step guide helps you create fluffy pancakes while avoiding common mistakes. Remember, variations in flavor and toppings can keep breakfast exciting. Store any leftovers wisely for quick meals later. Pancakes are versatile, and with practice, you will master them. Trust me, once you make these, they will become a favorite!

Banana Chocolate Chip Pancakes

Indulge in a delicious breakfast with these easy Banana Chocolate Chip Pancakes! This simple recipe combines ripe bananas and rich chocolate chips for a sweet treat that everyone will love. Just mix, cook, and savor these fluffy pancakes in under 20 minutes. Perfect for a lazy morning or a special brunch, your taste buds will thank you. Click through for the full recipe and get ready to flip some pancakes!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 ripe banana, mashed

1 cup milk (dairy or non-dairy)

1 large egg

2 tablespoons melted butter or coconut oil

1/2 cup chocolate chips

1/2 teaspoon vanilla extract

Extra butter or oil for frying

Instructions
 

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until well blended.

    In another bowl, combine the mashed banana, milk, egg, melted butter (or coconut oil), and vanilla extract. Mix until thoroughly blended.

      Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix—some lumps are okay.

        Gently fold in the chocolate chips.

          Heat a non-stick skillet or griddle over medium heat and add a bit of butter or oil to lightly coat the surface.

            Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

              Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.

                Transfer to a plate and keep warm while you repeat with the remaining batter.

                  Serve warm with your favorite toppings, such as sliced bananas, extra chocolate chips, maple syrup, or whipped cream.

                    Prep Time: 10 min | Total Time: 20 min | Servings: 3-4