Valentine’s Day is coming up and I can’t think of a better way to start the morning than with these fabulous light and fluffy Chocolate Chip Banana Pancakes!
Heart-Shaped Chocolate Chip Banana Pancakes
Heart-Shaped Chocolate Chip Banana PancakesMore great Valentine’s Day holiday pancakes are Red Velvet Pancakes with Cream Cheese Topping, Brownie Batter Pancakes, and No-Bake Strawberries and Cream Crepe Pie.
This is pure love on a plate folks…
I used heart shaped pancake molds which only makes one at a time, so if you plan on doing this and making a lot, I recommend buying more than one mold.
I topped mine with light agave syrup which added the perfect amount of sweetness without distracting from the flavors, but chocolate syrup would be a great option too.
Oh, and if you really want to go nuts like I did, you can top the pancakes with heart shaped bananas! Or drizzle I love you in chocolate syrup. And you don’t need a holiday as an excuse to make them, these are great any time of the year. Enjoy!!
Heart-Shaped Chocolate Chip Banana Pancakes
Ingredients
- 1 cup unbleached or white whole wheat flour, I did a blend of both
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large banana, ripe, mashed well
- 1 cup 1% milk, or almond milk
- 3 large egg whites
- 2 tsp oil
- 1 tsp vanilla
- 1/4 cup mini chocolate chips
- cooking spray
Instructions
- Mix all dry ingredients in a bowl.
- Combine milk, egg white, oil, vanilla and mashed bananas in another medium sized bowl and mix until smooth.
- Combine wet ingredients with the dry and mix well with a wooden spoon until there are no more dry spots. Don't over-mix.
- Heat a large skillet on medium-low heat. If you are using a heart shaped pancake mold, you will want to spray it lightly with cooking spray so the batter doesn't stick to it.
- Lightly spray a skillet with cooking spray, place the mold on the hot skillet and pour 1/4 cup of pancake batter.
- Add 1 teaspoon of chocolate chips in each pancake.
- When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
- Makes about 3 cups of batter which yields 12 pancakes.
Last Step:
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These have become my kids favorite pancakes. I make them once a week and reheat in the microwave for 22 seconds.
These are delicious! I used all white whole wheat flour and halved the chocolate chips. I freeze them and reheat for a weekend breakfast treat!
These pancakes were delicious and very filling. Extremely easy to prepare.
Can’t wait to try! You said in your other recipe you could use full eggs (not just whites) and take out oil. Could you do that here too or you wouldn’t recommend it?
These are delicious and fluffy. I like to make a double batch and freeze the extras with a sheet of wax paper between each. I pull a couple out in the morning and pop them in the toaster oven. Hubby loves them, too. Yummy!Â
These were delicious! I substituted apple sauce for the oil and added some cinnamon sugar.
I just made these and they were so easy and tasted amazing. I didn’t have to use any syrup just a dab of butter and they were delicious. Will definitely be making these again.Â
Better than expected….not a big fan of banana. Would love to know if they could be frozen.
What type of oil do you use?
Olive oil
Made these this morning for a Valentine’s Day treat! I omitted the chocolate chips, used 3/4 cup whole wheat flour in place of all purpose, and served them with fruit (no syrup). My kids loved them. We’ve tried many different “healthier” pancakes. These are a keeper. Thank you for a new breakfast recipe.
Awesome!
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These look amazing! What would the smart points be if we swapped out the choc chips for blueberries? Thanks!
You  can use Weight Watcher’s recipe builder on the site or app and it will calculate for you.
Made these today for Valentine's Day. Actually my first pancakes ever! Turned our really delicious and fluffy. I didn't read the directions carefully and just dumped the chocolate chips in last instead of adding to each pancake, but it turned out just fine.
Can I subatitute flour with oatmeal?
LOVE these!!! I make them once a week and keep the extras in the fridge for easy breakfasts! I use fat free milk and egg whites from the carton, so my pancakes work out to be 160 calories per serving 🙂 I love pairing it with some turkey bacon and fruit in the morning. and I just love your sight, there are so may great recipes! I cant wait for your cook book to come out, because I will be first in line to buy it here in Washington state!
Tried it some days ago, perfect . Were my first pancakes ever so I am very proud; not burnt, not over-sweetened. Thanks for this lovely recipe ! <3
How important is the baking powder?
Can you substitute the oil for unsweetened applesauce?
Fantastic recipe. Made these for Shrove Tuesday indulgence and omitted half the chocolate chips. I froze the rest and am looking forward to another treat some other day this month. They were really great tasting and super light too. No need for syrup, too good all on their own. Another AMAZING recipe Gina. I love your blog!!!! Keep it going!!!
Have you heard of banana-egg pancakes? You literally just take half a banana and a whole egg, mash and mix them together well, and cook them like regular pancakes. They turn out delicious. You can also use one banana and three egg whites for less cholesterol/fat/calories.
I love these pancakes but have a question. What am I doing that causes me to never end up with the same amount of pancakes. I use 1/4 cup for each. Thanks.
My guess would be that the size of the banana is slightly different each time.Â
Meant to post this after V-day. I made these but used butterscotch chips instead of chocolate chips in most, and also made a blend. They turned out fantastic. Butterscotch and bananas make such a great combination.
These are honestly the best pancakes ever. Not a single need to make full fat ones ever again. I use coconut almond milk in mine. So delicious and fluffy. These even appealed to my very picky friend who usually turns her nose up at my healthy eating.
Try subbing the chocolate chips for blueberries. So good!
These are honestly the best pancakes ever. Not a single need to make full fat ones ever again. I use coconut almond milk in mine. So delicious and fluffy. These even appealed to my very picky friend who usually turns her nose up at my healthy eating.
Try subbing the chocolate chips for blueberries. So good!
Love these! Just tried them, was making them to get rid of some overripe bananas and for breakfast tomorrow morning. Couldn't help eating one because they smell so good when they're cooking!
When I cut into them, I saw a few little chunks of banana and I thought I didn't mash them enough. That may still be true, but they ended up being the best part of the pancakes. It made them sweet enough for me that I don't need syrup for them.
They're even fluffier than the regular pancakes I make for the kids, which is saying something because those are so fluffy.
These don't feel so heavy on my tummy either so I don't feel like a lead weight like I normally do after having a helping of carbs.
I think I might hog these for myself and fess up to my husband that they're whole wheat so I don't have any competition. 😉
Love this recipe! Love your blog too, been cooking a lot of your recipes and all of them have gotten thumbs up from my picky boys, including my husband (his mom is a chef).
Everyone loved these!!! I ended up using a heart-shaped sandwich cutter to trim them after cooking- so easy! (and I ate the scraps!)
My 5 year old gave them 100 stars 🙂
I ordered mine from a seller on Amazon – 2 for $5.67 and free shipping!
http://www.ilovetogossip.com/heart-shaped-pancake-molds-only-5-61-free-shipping/