It happens every single week. I buy a bunch of bananas with the absolute best intentions. I have big plans for those bananas, y’all. But then life happens, I forget to eat them, and by Friday I end up with a bunch of super overripe, spotty bananas staring at me from the counter.
If you also have some bananas laying around that look like they are way past their prime, DON’T THROW THEM OUT! Those ugly, brown bananas are actually gold because they are packed with natural sweetness. Mash them up, mix them with a few ingredients that you probably already have in your pantry, and you can whip up these quick, easy, healthy banana chocolate chip pancakes!
What makes these healthy banana chocolate chip pancakes such a standout is that they give you all that comforting, sweet pancake energy but are secretly lightened up and lower in fat and calories than traditional diner pancakes. They are the perfect way to satisfy a weekend breakfast craving on a busy weekday morning, and honestly, the chocolate chip and banana combo is a total match made in heaven. I can’t wait for you to try them!
How to Make Healthy Banana Chocolate Chip Pancakes
The beauty of this recipe is that it really couldn’t be simpler, so it’s absolutely perfect when you’re in a pinch or running around on a hectic morning.
You’ll start by grabbing your overripe bananas and mashing them well in a large bowl. I highly recommend using a potato masher here because it ensures a really smooth finished product without any weird, chunky banana pockets. Once your bananas are completely broken down, whisk in your eggs and vanilla extract until the mixture is uniform.
Now, let’s talk about the flour shortcut. To keep things moving fast, this recipe calls for self-rising flour. Self-rising flour is an absolute game-changer for quick breakfasts because it already has the leavening agents mixed right into it, giving you fluffy pancakes without any extra measuring. But if you don’t have self-rising flour sitting in your pantry, do not panic! You can easily make your own DIY version right now. Just grab standard all-purpose flour, add a bit of baking powder and a pinch of salt, mix that together well, and boom, you’ve got your own self-rising flour ready to go.
In a separate bowl, combine your flour (whichever version you are using) and your chocolate chips. Pour those dry ingredients straight into your wet banana mixture and stir gently until you have a smooth pancake batter.
From there, you just cook them like you would any other pancake! Heat your skillet or griddle over medium low heat and spray it generously with nonstick cooking spray. Pour about 2 tablespoons of batter per pancake into the hot pan. Watch them closely—when you see little bubbles start to develop on the surface and the edges look set, it’s time to flip. Cook for another minute or two until golden brown, pile them high on a plate, top with a drizzle of maple syrup, and enjoy!
Tips and Best Practices
- The riper the better: Do not use firm, green, or perfectly yellow bananas for this recipe. You want the ones covered in brown spots. The riper they are, the sweeter and softer they get, which means we don’t have to add any extra refined sugar to the batter.
- Don’t overmix the batter: When you combine the wet and dry ingredients, stir just until the flour disappears. Overmixing develops the gluten in the flour, which will turn your light, fluffy pancakes dense and rubbery.
- Measure your flour correctly: Don’t scoop your measuring cup straight into the flour bin, or you’ll pack too much into the cup. Instead, fluff it with a spoon, scoop it into the cup, and level it off with a knife.
- Meal prep like a pro: These are incredibly easy to make ahead of time! Let the cooked pancakes cool completely, stack them with a piece of parchment paper in between so they don’t stick, and store them in an airtight container in the fridge. They reheat beautifully in the toaster or air fryer all week long.
People Also Ask (FAQs)
How do I make my own self-rising flour for this recipe? If you don’t have self-rising flour on hand, you can easily make your own. For this specific recipe, mix 1/3 cup of all-purpose flour with 1/2 teaspoon of baking powder and a tiny pinch of salt. Whisk it well before adding your chocolate chips and mixing it into the wet ingredients.
Can I make these pancakes gluten-free? Yes! You can use a gluten-free 1-to-1 baking flour blend. Since regular gluten-free flour isn’t self-rising, just be sure to add 3/4 teaspoon of baking powder and a pinch of salt to the mix so your pancakes still get that perfect, fluffy rise.
Can I use a different mix-in instead of chocolate chips? Absolutely. If you want to switch things up, chopped walnuts or pecans taste amazing with the banana base. You could also toss in fresh blueberries, a dash of cinnamon, or keep them totally classic and plain.
Healthy Banana Chocolate Chip Pancakes
Equipment
- Mixing Bowls
- Skillet
Ingredients
- 3 ripe bananas
- 2 eggs beaten
- 1/3 cup flour self rising is ideal, All Purpose works as a substitute. To make your own self rising, just combine 1/3 cup all purpose flour with 1/2 tsp baking powder and a pinch of salt and mix well.
- 1/2 tsp baking powder omit if using self rising flour as it already has in it.
- Splash of Vanilla
- optional 1/4 cup oats (for texture)
- 1/4 cup chocolate chips I used @lilys_sweets dark chocolate chips
Instructions
- Using a potato masher or a fork, mash the bananas
- Add eggs, vanilla and combine until mixture is uniform
- If using self rising flour, stir in flour, oats, chocolate chips
- If using All purpose flour, first combine flour with baking powder and salt and mix well. Then combine with oats and chocolate chips and add to banana mixture
- Fry or medium low heat in canola oil spray (or spray of choice) until you see bubbles on the top (2-3 min), then flip and cook 2-3 min to finish
2 thoughts on “Healthy Banana Chocolate Chip Pancakes”
I made these for a healthy alternative to regular pancakes for my kids since we had 3 ripe bananas. I added some cinnamon but otherwise followed the recipe as is. We didn’t use self rising flour and almost forgot the baking powder since it wasn’t listed in the steps. We also needed to cook them on lower heat for longer than 2-3 minutes each side to ensure they were fully cooked (our first round was not done in the middle and overdone on the outside). Kids enjoyed them and it was easy, so overall a win for a last minute breakfast! Thanks!
Great notes, Karena! Just updated the recipe to make the self rising flour distinction clearer throughout. Glad the family enjoyed these easy pancakes!