Ingredients
- 1 1/2 cups whole-wheat flour
- 2 tablespoons organic coconut sugar
- 1 tablespoon aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsweetened almond milk or any plant-based milk
- 1 large free-range egg
- 2 tablespoons melted coconut oil plus extra for greasing
- 1/2 teaspoon pure vanilla extract
- 2 ripe bananas mashed (about 1 cup)
- 1/2 cup dark chocolate chips
Instructions
- Preheat your skillet or griddle over medium heat (350°F if using an electric griddle).
- In a large mixing bowl, sift together the flour, coconut sugar, baking powder, sea salt, and ground cinnamon.
- In a separate bowl, whisk together the almond milk, egg, melted coconut oil, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients.
- Gently fold the mashed bananas into the batter, being careful not to overmix to keep the pancakes light and fluffy.
- Sprinkle the dark chocolate chips into the batter and stir to distribute them evenly.
- Grease the preheated skillet with a bit of coconut oil. Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook the pancakes for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip cook for an additional 2 minutes.
- Serve hot.