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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.

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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Comments (24)

(4.79 from 19 votes)
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Sam2 months ago
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Yep – dont hesitate this recipe is legit

Lee2 months ago
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Nowhere near enough liquid in these. I ended up having to bake them in the oven to get them done in a decent amount of time. Definitely will seek out a different recipe next time

Monika4 months ago
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This is great and adding your vanilla ice-cream for topping in addition to strawberry and or blueberries

Prairie5 months ago
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My 2 year old loves these

Sara6 months ago
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I was super hesitant about making pancakes without oil in the skillet but yet again, I figured out that these actually stuck less than pancakes I’ve made in the past. They were so yummy and perfect for my 7 year old helper to practice her cooking. These will be on regular rotation for summer break.

lucy6 months ago
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just made these and they were really tasty !! i added more chocolate chips and some lemon to the banana when mashed tho . have some leftover batter which i’ll refrigerate for tomorrow !!

Linda Cook7 months ago
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Easy and delicious! I had fun with these…I measured the mashed banana to make a full cup which for me was 3 bananas. I used bananas on hand, not too ripe. I used an immersion blender to really mix up the bananas and milk before adding to try ingredients. I added 2 T of ground flax meal and omitted the chocolate chips to amp up the nutrition. BUT, I topped each pancake on the griddle with 4 blueberries, pressing them into the batter slightly. I scooped out the batter with a 1/4 c measuring cup and it made 10 perfect pancakes. Set the temp on my nonstick griddle at just below 400 and waited for an air bubble or two on top and frequently checked the bottom to avoid browning too much before flipping them. These are great with a bit of pure maple syrup (and my husband topped with almond butter, too),

Beth Wolny7 months ago
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They’re delicious! but they stuck to the pan like a vise. Really disappointed as I’m cleaning a pan and a waffle iron painfully by hand.

Tris9 months ago
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This is literally one of my most favorite, easy, breakfast go-to recipes. I almost always have the ingredients for this so when I don’t know what to eat, I make this. I pair it with strawberries and my morning coffee. The best part? I can either

1) close and refrigerate the leftover batter for fresh pancakes the next day

Or

2) cook them all at once and reheat when I’m ready in either a toaster, toaster, oven, or microwave!

The batter SEEMS to stay good for about 3-4 days after it’s made. It will darken (as bananas do) and I have to add a wee bit more water (since it gets absorbed in the oats), but they come out tasting amazing. Idk if this is appropriate or not, but any who, try this recipe :). Do expect the pancake to be denser. Either way I love this recipe!

Tara10 months ago
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These are delicious! I added blueberries and cinnamon instead of chocolate chips, and they’re perfect. I confess I had a hard time figuring out the heat level. Low heat is definitely best!

Chan10 months ago
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Very good and nourishing

Pat10 months ago
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Made these today; delicious and very filling!! They will definitely be on the regular weekend rotation.

Sonia11 months ago
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I made them this morning…so delicious. Will definitely make them, again.

Floriana11 months ago
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they were so freaking good! my sister usually hates eating cooked fruits, but she loved this pancakes

Karen11 months ago
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What is the serving size? Makes 5-6 pancakes but how many pancakes per person?

Floriana11 months ago
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I would recommend 2-3 pancakes per serving

Tina11 months ago
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Delish

Debora Wright12 months ago
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Wow. These were absolutely great.

Laura Slaughter2 years ago
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Delicious and healthy indulgence that is a winner with my kiddo!

Bart10 months ago
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Used with fresh blueberries and it was very good.

Mixture was way too thick though and still very thick with double oat milk. Made about five thick pancakes.

N/A2 years ago
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love the recipe but plz add a serving size!

Aleks2 years ago
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This is my favorite pancake recipe. I have also successfully made it with (3/4 cup) small frozen blueberries instead of chocolate chips. I’ve also used this recipe to make waffles and they come out wonderfully!

Julie Callis2 years ago
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this resipe is amazing my family loves them we have as much as we can when we can!

Tammy9 months ago
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Oh good. I was wondering! Will try!

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chocolate chip pancakes, plant-based

Banana-Oat Chocolate Chip Pancakes

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

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