These whole wheat banana pancakes with chocolate chips are healthy, fluffy and taste just like banana bread! These pancakes also make a great meal-prep breakfast!

Today is Family Day in Canada and this morning definitely calls for a big stack of pancakes to start the day! Lucky you, I’m finally sharing on the blog my whole wheat banana chocolate chip pancakes recipe! I’ve made these pancakes more times than I’d like to admit in the last month or so to make sure they would be perfect.

These banana pancakes are fluffy, nutritious thanks to greek yogurt and whole wheat flour, healthier thanks to natural sweeteners and oh so delicious! They honestly taste like banana bread but in pancake form. This is also a one bowl recipe so the batter comes together in just a few minutes and you end up with less dishes. But most importantly, you can easily double the recipe to have leftovers to eat during the week. Trust me, there’s no better way to start a Wednesday or Thursday than with delicious pancakes.

This post not only includes the recipe to these whole wheat banana chocolate chip pancakes but also contains some tips and tricks to get the best fluffy pancakes. So without further ado, happy reading and pancake making!

WHAT INGREDIENTS WILL YOU NEED TO MAKE THESE WHOLE WHEAT BANANA PANCAKES:

Bananas: they give flavour to the pancakes, as well as moisture and act as a natural sweetener.
Maple syrup: I like to add pure maple syrup to the batter to naturally sweetened it. But you could also use honey.
Greek yogurt: I recommend using 2% or full-fat greek yogurt for this recipe. It will provide added protein to the pancakes, as well as healthy fats.
Milk: I use 2% milk but you could use a non-dairy option if you’d like.
Eggs: you will need one large egg for this recipe.
Vanilla extract: to add a little extra flavour.
Whole wheat flour: this recipe calls for whole wheat flour as I wanted these pancakes made with whole grains.
Baking powder and baking soda: I find the combination of both gave the fluffiest pancakes.
Salt
Chocolate chips: I love adding semi-sweet or dark chocolate chips to my pancakes, but you could omit them or replace them with blueberries or some other add-ins of your choice!

HOW TO MAKE WHOLE WHEAT BANANA PANCAKES:

In a large bowl, mash your bananas. Add in the maple syrup and the greek yogurt. Once combined, whisk in the milk, followed by the egg and the vanilla extract.
Add to the bowl the whole wheat flour, baking powder, baking soda and salt. Mix until just combined. Finally, fold in the chocolate chips. But be careful not to over mix the batter.
Melt some butter in a large frying pan over low medium heat. Add a 1/4 cup of batter to the pan for each pancake and try not to spread the batter too much. (I can usually fit 2 in my pan). Cook for 3-4 minutes until the edges are set and you start seeing bubbles in the batter. Flip the pancakes and cook another 2 minutes or until golden brown. And transfer the pancakes to a plate.
Grease your pan again with butter and repeat the process. You should have a total of 8 pancakes at the end.
Serve them warm with whipped cream, maple syrup, sliced bananas, or whatever topping you desire!

A FEW TIPS TO GET THE PERFECT WHOLE WHEAT BANANA PANCAKES:

Make sure you measure the ingredients properly! Whole wheat flour can easily make your pancakes dry if you use a little too much. So, fluff the flour in the bag, then spoon it into your measuring cup without packing it and level the cup with a knife. However, you will get the most accurate results with a scale! Plus, by using a scale, you can make this whole recipe in one bowl and have less dirty dishes (win-win in my opinion).
To get the fluffiest pancakes, do not to over mix the batter.
Your pancakes will be crispier on the edges if you grease your pan in between batches. I like to use butter but you can also just use an oil spray.
I’d recommend cooking the pancakes on low medium heat to avoid burning them.
Do not flip the pancake until the edges are set and little bubbles start to appear in the middle.

WHAT MAKES THESE PANCAKES HEALTHIER?

These pancakes are on the healthier side thanks to a few ingredients:

They are naturally sweetened with maple syrup and bananas.
I used whole wheat flour instead of all-purpose flour for the pancakes to be made with whole grains.
The greek yogurt adds protein and healthy fats to the pancakes. As a result, you stay full until lunch time!

CAN I MAKE THESE BANANA PANCAKES AHEAD OF TIME?

Absolutely! These pancakes keep well and make a great meal prep breakfast. So, I like to make a double batch on the weekend so I have leftovers for breakfast during the week.

HOW TO STORE BANANA CHOCOLATE CHIP PANCAKES:

If you have pancakes leftover or want to make them as meal prep, you can store the banana pancakes in an airtight container in the fridge for up to 5 days. To warm them up, simply put the pancakes on a plate and microwave them for 30 to 45 seconds.

FOR MORE BREAKFAST RECIPES, CHECK OUT MY:

If you make these whole wheat banana chocolate chip pancakes, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!