Ingredients
Equipment
Method
Instructions
- Gather all of your ingredients and equipment. Make sure your banana is very ripe for the best flavor and sweetness.
- In a mixing bowl, take the broken halves of the banana and mash them with a fork until smooth. A few small lumps are fine; they’ll add texture to your pancakes.
- Crack the two eggs into the mixing bowl with the mashed banana. Add the almond milk if you’re using it, and whisk everything together until fully combined.
- Add the almond flour and protein powder to the wet mixture. Stir gently until just combined; be careful not to over-mix as this can make your pancakes tough.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Place your non-stick skillet or griddle over medium heat. Allow it to heat up for a few minutes.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
- Once cooked, stack your pancakes on a plate and serve warm. Top them with your favorite toppings like fresh fruit, yogurt, or a drizzle of maple syrup.
Notes
- These pancakes can be frozen for up to a month; stack with parchment paper in between.
- For a vegan option, replace eggs with flax eggs and use dairy-free milk.
- Experiment with toppings like fresh fruit or yogurt to customize your pancakes.