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Healthy Peanut Butter Banana Chocolate Chip Pancakes - A Simple, Satisfying Breakfast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large very ripe banana, mashed (about 1/2 cup)
  • 1 large egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
  • 2 tablespoons natural peanut butter (stirred, unsweetened)
  • 1 teaspoon vanilla extract
  • 3/4 cup milk of choice (dairy, almond, or oat)
  • 1 tablespoon maple syrup or honey (optional, for extra sweetness)
  • 1 cup flour (white whole wheat or oat flour for a heartier option)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/3 cup dark chocolate chips (mini chips work great)
  • Butter, coconut oil, or nonstick spray for the pan
  • Optional toppings: sliced banana, extra peanut butter, yogurt, or a drizzle of maple syrup

Method
 

  1. Mash the banana: In a medium bowl, mash the ripe banana until mostly smooth with a few small lumps.
  2. Add wet ingredients: Whisk in the egg, peanut butter, vanilla, milk, and maple syrup or honey (if using) until well combined.
  3. Mix dry ingredients: In the same bowl, sprinkle in the flour, baking powder, baking soda, and salt. Stir gently until just combined. Do not overmix.
  4. Fold in chips: Gently fold in the chocolate chips. If the batter seems too thick, add a splash more milk; it should be pourable but not runny.
  5. Heat the pan: Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  6. Cook the pancakes: Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.
  7. Serve warm: Top with banana slices, a small drizzle of peanut butter, or yogurt. Add a light pour of maple syrup if you like.