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Recipe for Wholemeal Banana Chocolate Chip Pancakes
Source: Adapted and modified from Sally’s Baking Addition
165grams (1 1/3 cups) wholemeal flour (fine) – note 1
2 teaspoons baking powder
¼ teaspoon salt
1½ tablespoons brown sugar (or white sugar)
1 large egg (about 65g, gross) *
220ml (1 cup) fresh milk *
80g (1/3 cup) Greek style yogurt *
100g mashed fully ripened banana (about 2 medium bananas) – note 2
1 tablespoon extra-virgin coconut oil (or any flavourless vegetable oil)
½ teaspoon vanilla extract
50g (1/3 cup) chocolate chips or other add-ins such as raisins or cranberries (optional)
*at room temperature
- 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.
- 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.