Get a healthy, delicious, andeasy breakfast on the table in no-time with these Banana Double Chocolate Chip Pancakes!They're gluten-free, full of fiber, and the whole family will love them!
See my notes below the recipe on how to make your own buttermilk.
1 ¾cupold fashioned oats + ⅔ cup old fashioned oatsDIVIDED; use certified gluten-free oats if GF
3tablespoonscocoa powder
¼teaspoonsalt
1 ¼teaspoonbaking powder
¾teaspoonbaking soda
½cupchocolate chips***
Non-stick cooking spraycoconut oil, or canola oil
Your favorite pancake toppings: maple syruphoney, butter, coconut oil, nut butter, berries, bananas, and/or whipped cream!
Instructions
Add the buttermilk, egg, vanilla, coconut oil, maple syrup, banana, 1 ½ cups old fashioned oats, cocoa powder, salt, baking soda, and baking powder (in that order) to a high-speed blender and run on medium speed for 30 seconds - 1 minute, or until the batter is smooth and creamy.
Pour the batter into a medium-sized mixing bowl. Gently mix in the remaining ⅔ cup old fashioned oats until combined. Let the batter rest for 5 minutes or until it has thickened up and gotten fluffy.
Preheat a non-stick griddle or saute pan to medium-low to medium heat. Spray the pan with non-stick spray, coconut oil, or canola oil and heat it up until the other lightly sputters when flicked with water.
Pour the pancakes out by ¼ cup spoonfuls (I use a ¼ cup measuring cup for this) 2-3 inches apart from each other and sprinkle each with 8-10 chocolate chips. Cook the pancakes for 2-3.5 minutes, or until the pancakes have gotten puffy and the air bubbles in the batter have popped.
Flip the pancakes and cook for another 2-3 minutes, or until the pancakes are firm and cooked through.
Remove the pancakes from the griddle, spray with more non-stick spray or oil and repeat steps 4 & 5 until all your pancakes are cooked.
Serve your pancakes warm with your favorite toppings!
Notes
* To make your own buttermilk, add 1 tablespoon distilled white vinegar to a 1-cup measuring cup. Add milk -- cow's milk, oat, or nut milk -- and fill to the 1 cup line. Let sit for 5 minutes, or until the milk is just starting to curdle. ** You can also use 1 large egg + 1 large egg white or 2 medium size eggs*** If you want to keep your recipe dairy-free, just use dairy-free chocolate chips- To keep cooked pancakes warm while you cook the rest: preheat your oven to 200 degrees Fahrenheit while you make the pancake batter. Then, move the pancakes to an oven-safe plate and keep warm in the oven after cooking.- Leftovers keep in the fridge for 2-3 days in an airtight container. You can also freeze them in a freezer-safe container for up to 2 months. - Reheat leftovers in the toaster oven with the chocolate side up on medium-low heat for 2-3 minutes, or until the pancakes are heated through. You can also microwave the pancakes on 50% heat for 30-45 seconds, or until warmed through. - A note on pancake toppings: these pancakes are relatively sweet on their own. They're still delicious with maple syrup, but you can also have fun topping them with less sweet toppings like nut butter, berries, bananas, or whipped cream.