Whole Wheat Chocolate Chip Banana Bread Pancakes with a Vanilla Coconut Glaze
There’s something magical about pancakes that evokes feelings of comfort and joy, especially when they are infused with the flavors of banana bread and chocolate. These Whole Wheat Chocolate Chip Banana Bread Pancakes with a Vanilla Coconut Glaze are not just your average breakfast treat — they’re a delightful combination of wholesome ingredients that leave you feeling satisfied and nourished. The marriage of ripe bananas, whole wheat flour, and chocolate chips makes for a pancake that is both fluffy and indulgent, while the creamy vanilla coconut glaze adds a rich finish that brings everything together. Let’s dive into how to whip up this deliciousness!
Why This Recipe Works
The beauty of these Whole Wheat Chocolate Chip Banana Bread Pancakes lies in their simplicity and nutritional benefits. Using whole wheat pastry flour gives the pancakes a hearty texture, while the mashed bananas add natural sweetness and moisture. The addition of dark or semi-sweet chocolate chips offers that irresistible chocolatey touch, making it hard to resist another stack. Topping it all off with a Vanilla Coconut Glaze not only elevates the flavor but also adds a creamy, dreamy finish that you won’t want to miss. These pancakes are perfect for breakfast, brunch, or even a cozy evening treat!
Ingredients at a Glance
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 3 large ripe bananas, mashed
- 2/3 cup milk (I used 2%)
- 1 tablespoon vanilla extract
- 1 egg
- 2 tablespoons coconut oil, melted
- 3/4 cup dark or semi-sweet chocolate chips (feel free to add more!)
Vanilla Coconut Glaze Ingredients
- 1 ounce can coconut milk (regular or lite)
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
Kitchen Gear Checklist
- Mixing bowls: For combining dry and wet ingredients.
- Whisk: To beat the eggs and mix the batter smoothly.
- Frying pan or griddle: A non-stick surface works best for even cooking.
- Spatula: For flipping those pancakes with ease.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
Whole Wheat Chocolate Chip Banana Bread Pancakes with a Vanilla Coconut Glaze Cooking Guide
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, salt, and brown sugar until well combined. In a separate bowl, mash the ripe bananas until smooth. Add the milk, vanilla extract, egg, and melted coconut oil to the mashed bananas, stirring until everything is well incorporated.
Step 2: Combine Wet and Dry Ingredients
Pour the banana mixture into the bowl with the dry ingredients. Gently fold the ingredients together until just combined; be careful not to overmix. The batter should be slightly lumpy, which is perfect for fluffy pancakes. Finally, fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 3: Heat the Pan
Preheat your frying pan or griddle over medium heat. If you’re using a non-stick surface, you may not need any oil, but a little coconut oil can help prevent sticking and add extra flavor.
Step 4: Cook the Pancakes
Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Allow them to cook for about 2-3 minutes, or until you see bubbles forming on the surface. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown. Repeat with the remaining batter.
Step 5: Make the Vanilla Coconut Glaze
While the pancakes are cooking, prepare the Vanilla Coconut Glaze. In a small saucepan over low heat, combine the coconut milk, brown sugar, and vanilla extract. Stir until the sugar is dissolved and the mixture is smooth. Allow it to simmer gently for a few minutes until it thickens slightly.
Step 6: Serve and Enjoy!
Stack your warm pancakes on a plate, drizzle generously with the Vanilla Coconut Glaze, and add extra chocolate chips or banana slices if desired. Serve immediately and savor each delicious bite!
Seasonal Ingredient Swaps
- Fruit Variety: Substitute the bananas with applesauce or pureed pumpkin for a different flavor profile.
- Sweetener Alternatives: Use maple syrup or agave nectar instead of brown sugar for a different sweetness.
- Nut Butter Addition: Add a tablespoon of almond or peanut butter to the batter for added richness.
- Non-Dairy Milk: Swap out the milk for almond, oat, or soy milk for a dairy-free option.
Pitfalls & How to Prevent Them
- Overmixing: Be careful not to overmix the batter; this can lead to dense pancakes. Mix until just combined.
- Uneven Cooking: Ensure your frying pan is preheated properly to avoid unevenly cooked pancakes.
- Burnt Pancakes: If the pancakes are browning too quickly, lower the heat slightly.
- Too Thick Batter: If your batter is too thick, add a little more milk until you reach the desired consistency.
Storage & Reheat Guide
If you have leftovers (though they are hard to resist!), store the pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them. Place parchment paper between each pancake and store in a freezer-safe bag for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.
Ask & Learn
Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Just give it a good stir before cooking, as it may thicken overnight.
What can I use instead of chocolate chips?
If you’re looking to skip the chocolate, feel free to add nuts, dried fruit, or even coconut flakes for added texture and flavor.
Can I make these pancakes gluten-free?
Yes! You can substitute the whole wheat pastry flour with a gluten-free all-purpose flour blend. Just make sure it’s one that contains xanthan gum for the best results.
How can I make these pancakes vegan?
To make these pancakes vegan, use a plant-based milk, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), and omit the coconut oil or replace it with a plant-based butter.
Final Bite
Indulging in a stack of Whole Wheat Chocolate Chip Banana Bread Pancakes with a Vanilla Coconut Glaze is an experience that transforms an ordinary breakfast into something extraordinary. Each bite is a delightful mix of flavors and textures, making it a perfect dish for any occasion. Whether you’re starting your day or treating yourself to a sweet afternoon snack, these pancakes are sure to satisfy your cravings and nourish your body. Enjoy the warmth and comfort of these pancakes, and share them with loved ones for an unforgettable breakfast experience!
Whole Wheat Chocolate Chip Banana Bread Pancakes with a Vanilla Coconut Glaze
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, salt, and brown sugar until well combined. In a separate bowl, mash the ripe bananas until smooth. Add the milk, vanilla extract, egg, and melted coconut oil to the mashed bananas, stirring until everything is well incorporated.
- Pour the banana mixture into the bowl with the dry ingredients. Gently fold the ingredients together until just combined; be careful not to overmix. The batter should be slightly lumpy, which is perfect for fluffy pancakes. Finally, fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Preheat your frying pan or griddle over medium heat. If you’re using a non-stick surface, you may not need any oil, but a little coconut oil can help prevent sticking and add extra flavor.
- Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Allow them to cook for about 2-3 minutes, or until you see bubbles forming on the surface. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown. Repeat with the remaining batter.
- While the pancakes are cooking, prepare the Vanilla Coconut Glaze. In a small saucepan over low heat, combine the coconut milk, brown sugar, and vanilla extract. Stir until the sugar is dissolved and the mixture is smooth. Allow it to simmer gently for a few minutes until it thickens slightly.
- Stack your warm pancakes on a plate, drizzle generously with the Vanilla Coconut Glaze, and add extra chocolate chips or banana slices if desired. Serve immediately and savor each delicious bite!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes with parchment paper between each for up to 2 months.
- Reheat in a toaster or microwave until warmed through.
