We don't have a Sunday morning breakfast ritual; it's not like every Sunday is a pancakes and waffles breakfast with a side of eggs and hash browns. But lately I've been having fun making different pancake variations- especially since my son loves them which is why I try to fill them with healthful ingredients but keeping a balance so they actually taste like pancakes. He loved the bananas in the pancakes and obviously the chocolate chips!
1 1/2 cups whole wheat flour
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1 1/4 cup milk (nut milk)
1 large egg
3 tablespoons coconut oil (melted)
1/2 cup chocolate chips
2 bananas, thinly sliced
1. Whisk all dry ingredients in a large bowl (including chocolate chips). In a second bowl whisk all wet ingredients. Combine wet and dry ingredients. Heat a buttered/greased large pan over a medium high flame. Once pan is hot, pour 1/4 cup scoops of batter in a circle form on the pan. Add sliced bananas to each circle of batter- once batter begins to bubble, flip. When both sides are golden brown remove from pan. Wipe pan clean to avoid browning oil/butter in-between rounds of flipping pancakes. Serve with maple syrup and sliced bananas.
Yields: approximately 8 pancakes