Banana Chocolate chip Pancakes (Eggless, Whole wheat & Vegan option included)

Category:  Breakfast
Preparation Time: 10 mins 
Cooking Time: 15 mins
Servings: 4 servings

Pancakes are always the favourite breakfast not only for the kids but for the entire family.  I have already posted few pancake recipes in my blog and all those were made from whole grain flour only, strictly no to the refined white flour. 

Banana Chocolate Chip Pancakes

You can check those here:

• Whole Wheat Eggless Pancakes
• Whole Wheat Pancake Mini Muffins
• Pancake Doughnuts with Peanut butter chips

Nowadays, whenever I have got over ripen bananas, either I prepare these banana muffins or banana bread or pancakes.

Banana chocolate chip pancakes - These are eggless pancakes and made with whole wheat flour. Since banana and milk are not compatible foods together, I have used coconut milk here instead of regular milk. We can use unsweetened coconut or almond milk; if we are not having any of these, we can just grind some coconut and extract milk and use it. We can also use plain water but the taste will differ.

            

Dairy-free & Vegan option: This can easily be adapted to a vegan recipe by replacing the chocolate chips with vegan/dairy free chocolate chips or even chopped nuts and we can use coconut oil for toasting instead of butter.

                       

Ingredients:

Dry Ingredients:

• Whole Wheat flour/ Atta - 1 3/4 cup
• Baking powder - 2 tsp
• Cinnamon powder - 1/2 tsp
• Salt - a pinch

Wet Ingredients:  

• Ripe bananas - 2 no's (long yellow bananas)
• Unsweetened coconut milk / any non-dairy milk - 1 1/2 cup (+ 2-3 Tbsp - Adjust as per the consistency)
• Coconut sugar - 1 Tbsp
• Virgin coconut oil - 1 1/2Tbsp

 Other Ingredients:  

• Dark chocolate chips - 1/2 cup
• Butter or coconut oil for toasting - 1 Tbsp
• Vanilla extract - 1 tsp (optional)

For Serving: 

• Honey / Maple syrup
• Fresh fruits 

 Method:

• In a bowl, add the wheat flour, baking powder, Cinnamon powder and salt. Mix together.

                        

• Peel the bananas and add them into an another mixing bowl along with coconut sugar. The bananas should be well ripe

      

• Mash them using masher or fork

           

• Add the coconut oil to it and mix well. If using vanilla extract, we can add now but I haven't used here 

      

• Add the coconut milk

      

• Mix them well until combined

      

• Sieve the dry ingredients directly into a wet mixture

           

• Gently fold it so that it gets mixed 

       

• Don't overmix it (Overmixing will turn the pancakes hard and chewy) 

             

• Fold in the chocolate chips

       

• The batter consistency will be bit thick (than our normal Idli batter) but not too thick; if needed add 1-2 Tbsp of water / coconut milk and mix
• Heat the pan in medium heat, once it gets hot (not too hot) spread little butter/oil on it and pour a ladle full of batter and spread gently

              

• Pancakes are supposed to be on thicker side so just give a little spread and not too thin like our dosa
• Once bubbles appear on the top side, flip it over and allow to cook on the other side

          

• Once done, transfer to plate and repeat the same for the rest of the batter
• Serve hot with honey/syrup & fresh fruit slices