Who doesn't love chocolate chip pancakes? They're so fluffy and warm and gooey and perfect on these cold mornings. While I love them, these days you won't see me eating standard fare pancakes. Traditional pancakes are filled with high glycemic ingredients like white flour, white sugar, and butter. Yknow, those ingredients I want no where near my body.
Enter these: Healthiest Chocolate Chip Pancakes. They are moist, gooey, and delicious. But better than that they are chock full of healthy fiber to keep you full, regular and lower your inflammation all morning. The sweetness sugar is from 1 banana. That's correct: 1 banana. That's actually 1/2 a banana per serving. I use sugar free stevia sweetened chocolate chips, but feel free to make these any which way you want. Care for blueberries and raspberries in the mix? Go ahead, switch it up.
You'll be surprised at how easy these are to make since its only a few simple ingredients. Yet they're a real crowd pleaser.
Batter serves 2. Double the recipe to feed more.
- 1 cup oatbran, blended into a flour
- 1/2 cup of plant-based milk
- 1 tablespoon ground flax seeds
- 3 tablespoons filtered water
- 1 large ripe banana or 2 medium bananas
- 2 tablespoons coconut oil
- Handful of chocolate chips. (I use stevia-sweetened, vegan chocolate chips)
- Optional Topping: maple syrup
- Blend 1 cup of oatbran in the blender until a flour forms (about 20 seconds).
- Make flax egg by combining ground flax seeds with 3 tablespoons water. Let sit in fridge for 15 min.
- Combine all ingredients, except chocolate chips, coconut oil and maple syrup in the blender and blend until a batter is formed.
- Add handful or 2 of chocolate chips to batter and stir.
- In a pan, heated to medium high, add coconut oil. When hot, ladle in spoonfuls of batter. Cook on both sides until cooked all the way through. (I prefer them overcooked than undercooked).
- Serve with optional maple syrup or fresh berries.