Chop some sweet banana, throw in buttery-rich nuts, and bake them into golden brown pancakes. You’ve already got a good thing going, and it gets even better when you stir in the chocolate. Chunky banana chocolate chip pecan pancakes —just the thought of these will get you out of bed in the morning.
Today’s banana chocolate chip pecan pancakes are made with whole wheat flour, chia seeds, and healthy bananas and nuts. They are easy to mix up, and, with no eggs or dairy, they rise quite nicely for your weekend nourishment needs.
No refined sugar added–the banana, pecan, and chocolate bring in plenty of sweet. Yes, chocolate–4 tablespoons in this recipe—has refined sugar. The chocolate chips are a heavenly addition that you can leave out of the batter.
A pancake’s job is to be a vehicle for hot maple syrup. If you agree, pour on the tawny sweet that comes from maple tree sap, and let it drip over the sides and saturate your cakes. I know, the natural sugar in maple syrup blows away the healthy of this batter. I wanted to share my addiction to maple syrup, and show how perfectly it pairs with bananas, pecans, and chocolate.
Call us hungry—the 2 people at our house can gobble 10 banana chocolate chip pecan pancakes in one sitting. Be sure to double the recipe if you want to feed your family or friends.
Banana Chocolate Chip Pecan Pancakes recipe notes:
- Mix the dry ingredients the night before, and your pancakes will be on the table even sooner. Keep 2 skillets going at once, and transfer the cooked pancakes to a baking sheet in a warm oven, for hotcakes on deck zippity-do. You even have time to make coffee while they bubble up and brown.
- To lower the gluten factor, I’ve been adding banana flour to baked goods This unique flour, imported from Africa by WEDO Gluten Free, a Park City Utah company, is made from dried green bananas. Banana flour has a neutral, maybe slightly acidic flavor. Feel free to use all white whole wheat flour.
- Both tapioca and arrowroot are used to thicken sauces and fruit pies, much like cornstarch, only more nutritious. A tablespoon of either tapioca flour or arrowroot helps bind these vegan pancakes.
- Likewise, a tablespoon of chia seeds, ground or whole, will thicken pancake batter, particularly when the recipe doesn’t include eggs.
- Mined in central Utah from an ancient sea bed, natural Real Salt is a delicious flavorful sea salt.
- Check out these banana waffles–with peanut butter maple syrup from my friend Becky at Vintage Mixer‘s cookbook.
Wishing you a fabulous week–get in the kitchen and cook something healthy, and maybe a bit decadent!
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These are good-for-you vegan pancakes. With chocolate for good-for-you fun. Maple syrup--the true decadence that gets you to the breakfast table ASAP. (These pancakes are really good for dinner too!)
- ¾ cup non-dairy milk (I used coconut, but cashew and almond will work too)
- ½ cup water
- 1 tablespoon fresh-squeezed lemon juice
- ½ cup white whole wheat flour
- ¼ cup banana flour or whole wheat flour (see note)
- 1 tablespoon tapioca or arrowroot flour (see note)
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt (see note)
- 1 tablespoon ground chia seeds
- 1 ripe banana, chopped in ½ inch pieces
- 1/3 cup chopped toasted pecans
- ¼ cup chopped dark chocolate or chocolate chips
- Coconut or canola oil
- Maple syrup
- Stir the “milk” water, and lemon juice together in a small bowl.
- Sift the whole wheat flour, banana flour, if using, tapioca flour, cinnamon, baking powder, baking soda and salt into a large bowl. Stir in the ground chia.
- Mix the wet ingredients into the dry. Let sit for 5 minutes to let the batter thicken. Stir in the banana pieces, pecans, and chocolate. Preheat the oven to 200°F. and have a baking sheet ready.
- Heat a skillet or griddle over medium heat. Add a bit of oil. Scoop ¼ cup dollops of batter into the hot pan. Cook until the pancakes form bubbles on top and the bottoms are light golden brown. Flip and cook until the pancakes are brown on the other side. Transfer to the baking sheet and place in the oven, so the pancakes stay warm while you repeat with the rest of the batter.
- Serve immediately with hot maple syrup.
- Banana flour is made from dried green bananas. The flour has a neutral, maybe slightly acidic flavor. Feel free to use all white whole wheat flour.
- A tablespoon of either tapioca flour or arrowroot helps bind these vegan pancakes.