These fluffy banana chocolate chip pancakes are easy to make and so delicious! They’re also vegan friendly and can be made gluten-free as well!
1 1/4 cups milk of choice* (see notes)
1 tablespoon apple cider vinegar or distilled white vinegar
1 1/2 cup unbleached all-purpose flour or cup for cup gluten-free flour blend
1 1/2 tablespoons baking powder (NOT baking soda)
1/4 teaspoon salt
2 ripe bananas, mashed
2 tablespoons oil of choice
1 tablespoon maple syrup, sugar, or other sweetener of choice
1 teaspoon vanilla extract, optional
1/2 cup chocolate chips (Mini chips distribute better. Use more or less to taste.)
Butter, for spreading on cooked pancakes, optional
- In a glass measuring cup or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
- In a mixing bowl, combine flour, baking powder, and salt. Stir in sour milk, mashed bananas, oil, maple syrup, and vanilla, stirring just until combined (overmixing produces tough pancakes!) Fold in chocolate chips. If batter is too thick, stir in a little more milk.
- Lightly grease a non-stick pan or griddle and place over medium heat. When hot, add pancake batter by the 1/4 cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface. Slather hot pancakes with butter and serve with maple syrup. Makes 10–12 pancakes, depending on how big you make them.
*Depending on the flour you use, a little more milk may be needed to get the right consistency. Gluten-free flour tends to need a little more liquid. Add an additional 1–3 tablespoons of milk, if needed, to thin the batter. You want it to be thick, yet pourable!