Hold the Bisquick!
If you are looking for something healthful to add to your Easter brunch look no further! These banana-chocolate chip pancakes don’t just taste like a sweet treat, they pack a nutritional punch, too – whole wheat, fresh fruit, nuts and seeds with no refined sugar added. Plus, if you make these, your guests will think you spent hours in the kitchen. Shhh…I won’t tell!
Ingredients: (serves 4)
- 1-2 tablespoons coconut oil
- 1 1/2 cups organic or non-GMO verified whole wheat flour
- 2 cups organic plain buttermilk
- 2 organic eggs
- 2 tablespoons pure maple syrup
- 2 ripe bananas, mashed
- 1/4 cup pecans, finely chopped
- 1/4 cup dark chocolate chips or cocoa nibs
- 2 tablespoons milled flax seed
- Put the flour in a large bowl.
- In a medium bowl, whisk the buttermilk, eggs, and maple syrup together until combined.
- Add the buttermilk mixture to the flour, stir carefully. Add the bananas, pecans, chocolate chips, and flax seed. Mix until everything is just combined.
- In a large frying pan, heat 1 tablespoon of the coconut oil over medium heat. Take a 1/4 cup measuring cup and scoop the pancake batter in the pan, spreading it out evenly so each pancake is about 1/2 inch thick.
- Cook for about 2-3 minutes until golden brown. Flip the pancakes and cook for another 2 minutes or until they have risen and are cooked through.
- Drizzle with maple syrup. Serve hot.
- Coconut oil works perfectly for this dish as it provides a hint of natural sweetness. Also, it is considered a stable oil which means it can safely be heated to higher temperatures.
- I did not have a pancake mold so I used cookie cutters to make fun Easter shapes for my kids (great to pack in their lunch boxes the next day!). However, regular old pancake rounds taste equally as delicious.
- You can make these into berry pancakes by replacing the bananas and chocolate chips with fresh or frozen blueberries and/or raspberries.
- They pair well with a side of fruit, honey yogurt and scrambled eggs.