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Homemade Whole Wheat Chocolate Chip Banana Bread Pancakes with a Vanilla Coconut Glaze photo

Whole Wheat Chocolate Chip Banana Bread Pancakes with a Vanilla Coconut Glaze

Transform your breakfast with these fluffy Whole Wheat Chocolate Chip Banana Bread Pancakes topped with a dreamy Vanilla Coconut Glaze!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 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 (2% is recommended)
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 2 tablespoons coconut oil melted
  • 3/4 cup dark or semi-sweet chocolate chips (feel free to add more)
For the Vanilla Coconut Glaze:
  • 1 ounce coconut milk (regular or lite)
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Frying Pan or Griddle
  • Spatula
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.