Wholemeal Banana Chocolate Chip Pancakes
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If you don’t have an oven but plan to make a simple snack for your kid, what could you make? My answer is definitely PANCAKE! With just a few ingredients and some simple cooking equipment, a batch of homemade pancakes will be ready in no time.
There are lots of methods in making pancakes. Each method has its own uniqueness. Interestingly, even for the same recipe, a slight change will yield a different outcome. Each time I tried a new pancake recipe, I learned something new.
After making these wholemeal banana chocolate chip pancakes, I truly agree that making pancakes with 100% wholemeal flour isn’t a bad idea at all. What could be more exciting than having chocolate chips to cheer your kids’ up. These wholemeal banana chocolate chip pancakes are very tasty and nutritious! Their texture is surprisingly soft and fluffy, and the Greek yogurt and banana keep these pancakes really moist. I have baked a few batches of these pancakes lately. They are “highly in demand” by my family especially my son who absolutely falls in love with them.
Like the usual pancakes, they are easy to prepare without the need for an electric mixer. However, when mixing the ingredients, it is important to make sure that the batter is not over-mixed and yet is free of lumps. I usually use a wire balloon hand whisk to stir the dry ingredients into the wet ingredients, and change to a spatula towards the end to scrape off any batter that sticks to the sides and bottom of the mixing bowl. During cooking, the chocolate chips will melt. So, get ready with some kitchen papers to wipe off any residue on the pan before you continue with the next batch.
These healthy pancakes are perfect for breakfast, or even great as teatime snacks, whichever way you choose to enjoy them. I like to eat them plain, but you can dress them up with a drizzle of honey or maple syrup, fruit sauce, yogurt or a handful of fresh fruits instead.
Recipe
Adapted and modified from Sally’s Baking Addition
Ingredients
Steps
- In a large bowl, mix together wholemeal flour and baking powder, and sieve. Do not discard any residue on the sieve. Put it back to the flour mixture and whisk to combine. Set aside.
- In a small bowl, combine milk with yogurt. Set aside.
- In a separate bowl, use a wire balloon hand whisk to beat egg lightly. Stir in sugar and beat until well combined. Then add in salt, milk mixture (from step 2), mashed bananas, vanilla extract and oil respectively. Stir until well mixed for each addiction.
- Stir the dry ingredients (from step 1) into the wet ingredients (from step 3) in 2-3 batches. Stir gently until just combined (without lumps) for each addition. After that, change to a rubber spatula to scrape off the batter that sticks to the sides and bottom of the bowl.
- Add in chocolate chips (or other add-ins of your choice) and mix well.
- Do not over-mix the batter or the pancakes will be tough and very dense.
- Cover the bowl and let it rest for 15 minutes. This will make the pancakes lighter.
- Heat up a griddle or skillet over medium heat. When the pan is hot, use an oiled kitchen paper to wipe the pan until it is well coated.
- Drop about ¼ cup of batter (or any amount you prefer, note 3) onto the pan. When you see the edges look dry and bubbles appearing on the surface, flip and cook the other side until cook through. It takes about 1-2 minutes for each side depending on the size of your pancake.
- Do the same until the entire batter is used up. No oil is required for subsequent batches.
Notes
- You can substitute with whole wheat flour, plain flour or cake flour, all or any combination.
- You can use fresh or frozen banana. I used frozen bananas to make this pancake. Choose fully ripen banana (with black dots) as under-ripe bananas are more difficult to digest and can give you stomach ache.
- At the first batch, make one or two small pancakes to test out the end result. Adjust your heat if necessary.
- You can make any size you like but it is ideal to use ¼ cup of batter to get a fluffier and thicker texture.
- Make sure your pan is clean before you cook another batch. Chocolate chips may melt during cooking. Wipe it off with kitchen paper if any.
- You can keep these pancakes in an air tight container and store in fridge for about 4-5 days. To reheat the pancakes, thaw the pancakes first, preheat oven or toaster oven for 5 minutes. Place pancakes on a lined baking tray. Spray some water on the surface and place them in the oven or toaster oven for another 5 minutes (without heat).
- The measurement in cups should only be used as a guide. To get the best results, please follow the measurement in grams.