5 from 78 votes
Healthy Chunky Monkey Banana Pancakes
Healthy Chunky Monkey Banana Pancakes use ripe bananas and rolled oats as the base, blended with egg, almond milk, and vanilla for a naturally sweet and hearty breakfast. The batter thickens slightly before cooking, creating pancakes with a dense yet tender texture. Adding chocolate chips and walnuts on top provides distinct bursts of sweetness and crunch, enhancing the flavor and mouthfeel of each bite. Cinnamon adds a warm undertone, but is optional to suit preferences.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
servings
Calories:
306 kcal
Course:
Breakfast
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 306
% 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.