Coconut Banana Chocolate Chip Pancakes Recipes

BANANA CHOCOLATE CHIP PANCAKES

Steps:

• Stir baking mix, milk, sugar, egg, and vanilla extract together in a bowl until batter is smooth; fold in banana and chocolate chips until just combined.
• Heat a non-stick pan over medium-high heat. Sprinkle a few drops water in skillet; they will dance and disappear when skillet is ready.
• Spoon just under 1/4 cup batter into the pan; cook until bubbles appear on the top of each pancake and bottom is golden brown, 3 to 4 minutes. Flip each pancake and cook until bottom is golden brown, 3 to 4 minutes. Repeat with remaining batter.

COCONUT BANANA PANCAKES

Steps:

• Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
• Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
• Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
• Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

COCONUT BANANA CHOCOLATE CHIP PANCAKES

Steps:

• In a small bowl, whisk together the milk and yogurt until combined. Set aside.
• In a mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Add milk mixture, 1 tbsp coconut oil and chocolate chips and stir until just combined (it will have lumps- do not overmix!)
• Heat a large frying pan on medium heat. Add 1 tbsp coconut oil and spread it around evenly. Use use a 1/3 cup measuring cup for each pancake, leaving room to spread.
• Cook about 4 minutes, until edges are cooked and bubbles rise to the surface and burst (lift the pancake up to make sure the bottom is nice and golden as well). Flip and cook another 2 minutes, until golden brown.
• Top with coconut whipped cream, banana coins and extra chocolate chips. Best served with a coffee or tea!

BANANA COCONUT PANCAKES

Steps:

• Heat an electric griddle to medium heat. Whisk together the eggs, milk, vanilla, and coconut extracts. Add the flour, sugar, baking powder, and salt. Whisk to combine, leaving plenty of lumps in the batter. Stir in the melted butter, bananas, and coconut.
• Pour ¼ cup of batter onto the griddle, leaving 1-2" between each pancake. Cook for about 3 minutes, until deeply browned and lightly bubbled on top.
• Flip the pancakes and cook the second side for about 3 minutes, until golden brown. Serve warm with the toppings of your choice.

CHOCOLATE CHIP BANANA PANCAKES

Steps:

• Combine flour, sugar, baking powder and cinnamon in a large bowl.
• After mixing well stir in milk, banana, egg and vanilla.
• Fold in 1/4 cup chocolate chips.
• Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
• Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
• Prepare remaining pancake batter as directed adding more spray if needed.
• Place on individual plates and sprinkle with remaining chocolate chips.

BANANA CHOCOLATE CHIP PANCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
• Pour batter onto a parchment-lined baking sheet and spread to the edges.
• Place banana slices on top of the batter, followed by the chocolate chips.
• Bake for 15 minutes, or until golden brown.
• Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
• Enjoy!