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Banana-Oat Chocolate Chip Pancakes

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  • Makes 5 to 6 pancakes

The combination of bananas and chocolate chips makes these healthy pancakes taste decadent enough to serve for dessert. Use a large nonstick griddle to prepare them in batches. If you don’t have strawberries, then get creative with other fruits, jams, or spreads.

By Darshana Thacker,

Ingredients

  • 2 ripe bananas, mashed (about 1 cup)
  • ¾ cup unsweetened, unflavored plant milk or water
  • 1 cup whole-wheat or oat flour
  • ½ cup rolled oats
  • ¾ teaspoon baking powder
  • Pinch of sea salt
  • ¼ cup grain-sweetened chocolate chips
  • 6 ounces (about 1 cup) strawberries, cut into halves, for serving

Instructions

  1. Whisk the bananas and milk in a medium bowl.
  2. Whisk the flour, oats, baking powder, and salt in another bowl.
  3. Add the wet ingredients into the dry ingredients and stir gently to combine. Stir in the chocolate chips.
  4. Heat a nonstick griddle over low heat. For each pancake, pour ½ cup batter onto the griddle and spread gently. Cook for 2 to 3 minutes, until the pancakes look slightly dry on top and are golden brown on the bottom, and release easily from the pan. Flip and cook for 2 to 3 minutes more.
  5. Repeat with remaining batter, wiping off the griddle between batches. Serve hot with fresh fruit.
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Banana-Oat Chocolate Chip Pancakes

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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