Fluffy And Golden
Typically, I prefer waffles over pancakes, but these Chocolate Almond Banana Pancakes have me questioning where my loyalties lie. It’s almost as if a chocolate chip pancake, banana pancake, and an almond croissant had a baby. We start with a classic banana pancake flavored with almond extract and almond flour speckled with mini chocolate chips. This is the perfect combination because you get a bit of each flavor so it keeps your palate excited. These pancakes are so fluffy on the inside and the outside has that golden brown crust along the edges, which is always a sign of a good pancake. Not only are these Chocolate Almond Banana Pancakes delicious, but they’re also incredibly easy to make. So without further ado, let’s get into it!
Mini Is More
In a bowl, whisk together the all purpose flour, almond flour, granulated sugar, baking powder, baking soda, kosher salt, and cinnamon.
In a separate bowl, add in the peeled banana. Use a fork to mash it until all the large chunks are gone. Mix in the egg, milk, vegetable oil, almond extract, and vanilla extract. Gently mix in the dry ingredients then fold in the mini chocolate chips until evenly distributed. I like using mini chocolate chips for these Chocolate Almond Banana Pancakes because I feel like they distribute more evenly throughout the batter. That way, you’re sure to get a bit of chocolate with each bite.
Heat a large pan or griddle over medium heat. Add in a ½ tablespoon of butter and allow it to melt and coat the pan. Working in batches, use a ¼ cup measuring cup to pour the batter into the pan, giving them enough room to spread. Cook for 2-3 minutes until bubbles start to form around the edges. Flip the pancakes over and cook for another 2-3 minutes. Remove the pancakes from the pan. Wipe out the pan with a paper towel. This will prevent the remaining pancakes from burning. Then repeat this process to cook the remaining pancakes.
Serve the pancakes warm with sliced bananas, more chocolate chips, and maple syrup. Enjoy!
Weekend Breakfast
I seriously cannot rave about these Chocolate Almond Banana Pancakes enough! They’re soft and fluffy on the inside, have a slight crisp on the outside, and are not too sweet. I also love adding the banana slices on top for texture and to add something fresh. It’s sweet, warm, and nutty. The flavors balance so well that you get a taste of each component without one being too overwhelming. You can whip these up in under 30 minutes, which makes it the perfect breakfast for the weekend. Start the day with something delicious without all the wasted time!
Chocolate Almond Banana Pancakes
Ingredients
- ¾ cup All Purpose Flour
- ¼ cup Almond Flour
- 2 tbsp Granulated Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- ¼ tsp Ground Cinnamon
- 1 Ripe Banana
- 1 Large Egg
- ½ cup Whole Milk
- 2 tbsp Vegetable Oil
- 1 tsp Almond Extract
- ½ tsp Vanilla Extract
- ⅓ cup Mini Chocolate Chips
- 1½-2 tbsp Unsalted Butter (for cooking)
- Sliced Bananas (for topping)
- Additional Mini Chocolate Chips (for topping)
- Maple Syrup (for topping)
Instructions
- In a bowl, whisk together the all purpose flour, almond flour, granulated sugar, baking powder, baking soda, kosher salt, and cinnamon.
- In a separate bowl, add in the peeled banana. Use a fork to mash it until all the large chunks are gone. Mix in the egg, milk, vegetable oil, almond extract, and vanilla extract. Gently mix in the dry ingredients then fold in the mini chocolate chips until evenly distributed.
- Heat a large pan or griddle over medium heat. Add in a ½ tablespoon of butter and allow it to melt and coat the pan. Working in batches, use a ¼ cup measuring cup to pour the batter into the pan, giving them enough room to spread. Cook for 2-3 minutes until bubbles start to form around the edges. Flip the pancakes over and cook for another 2-3 minutes. Remove the pancakes from the pan. Wipe out the pan with a paper towel then repeat this process to cook the remaining pancakes.
- Serve the pancakes warm with sliced bananas, more chocolate chips, and maple syrup. Enjoy!
