Healthy Chunky Monkey Banana Pancakes
User Reviews
5
Healthy Chunky Monkey Banana Pancakes
Description
This Banana Pancakes recipe blends ripe bananas and rolled oats into a thick batter that produces filling and textured pancakes. The oats supply body and subtle nuttiness, while the bananas bring natural sweetness and moisture. Cooking in a nonstick pan until set and browned on the bottom ensures an appealing crust and a tender interior. Bubbles are not prominent due to oat flour's density, so flipping is determined by gently lifting the pancake to check for browning.
Chocolate chips and walnuts sprinkled on top complement the pancakes by adding melt-in-your-mouth richness and crunchy texture. The cinnamon enhances the pancake's warm, sweet notes but can be omitted if undesired. Serving these pancakes with additional banana slices, syrup, or honey can further tailor the sweetness and presentation.
The recipe offers flexibility with milk alternatives like cashew or oat milk, and can be made vegan by substituting the egg with a flax egg. Storing leftovers in an airtight container refrigerated up to four days is convenient, and freezing is possible by wrapping pancakes well. Reheating is effective in the microwave for a quick warm breakfast or snack.
Ingredients
- 1 large egg
- 1 medium banana with lots of brown spots = sweeter, spotty
- 2 tablespoon almond milk or oat milk
- 1 teaspoon vanilla extract
- ⅔ cup rolled oats
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon optional but I LOVE it
- ¼ cup chocolate chips or chunks
- ¼ cup walnuts leave off if you are nut-free, chopped
Instructions
- Add all the ingredients into a blender and blend on high for 20 - 30 seconds until fully combined. Let the batter sit for 3 - 5 minutes (to thicken).
- Meanwhile, heat a large nonstick pan over medium heat. Lightly butter or oil the pan with non-stick spray.
- Pour about ¼ – ⅓ cup of batter onto the hot pan. Top each pancake with a sprinkle of chocolate chips and/or walnuts. Cook for about 2 – 3 minutes until the pancakes puff up and the edges are crispy and firm up. Since oat flour is denser than all-purpose flour, bubbles will not form on the tops of the pancakes. To check if they are ready to flip, gently lift them with a spatula to see if the bottoms are browning. If you find that pancakes are browning too quickly, then you need to lower the heat.
- Gently flip and cook the other side for about 1 - 2 minutes. Don’t overcook them.
- Serve immediately with banana slices, extra chocolate chips, walnuts, maple syrup, or honey!
Notes
- Almond milk can be replaced with other nut or regular milk such as cashew, oat, or 2%.
- Quick oats may substitute rolled oats, but avoid steel-cut oats for this recipe.
- To make vegan, replace the egg with a flax egg and allow the batter to thicken before cooking.
- Store leftover pancakes refrigerated in an airtight container for up to 4 days, or freeze for up to 3 months wrapped and sealed.
- Reheat pancakes in the microwave for 30 to 90 seconds for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 375mg | 16% |
| Potassium | 349mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 231mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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