Healthy Peanut Butter Chocolate Chip Pancakes Recipe

These pancakes run on banana instead of flour and sugar. You mash two bananas, beat in two eggs and a quarter cup of peanut butter, then stir in half a cup of oats, a quarter cup of dark chocolate chips and a quarter teaspoon of salt. That's the whole batter, and it's mixed in one bowl in about ten minutes.

The batter is wet and loose at first. Let it sit for five minutes and the oats drink up some of the moisture, which makes the pancakes easier to flip. You'll get four servings, roughly eight small pancakes, depending on how big you scoop.

They cook fast, about 2 to 3 minutes on the first side and 1 to 2 minutes on the second. Watch the top of the batter for bubbles and a matte, set edge before you flip. That's your cue, not the clock.

Step-by-Step Instructions

1. Mash the bananas

Put the bananas in a large bowl and mash them with a fork until smooth. A few small lumps are fine, but keep going until the mixture looks mostly like puree.

2. Beat in eggs and peanut butter

Add the eggs and peanut butter and whisk until the mixture is even and no streaks of peanut butter remain. It should look glossy and thick.

3. Stir in the dry ingredients

Add the oats, chocolate chips and salt and stir with a spoon until everything is coated. Let the bowl sit for 5 minutes. The batter will thicken slightly and look less wet.

4. Heat the skillet

Set a nonstick skillet or griddle over medium heat. Let it come up to temperature for a couple of minutes. A drop of water should sizzle and skitter across the surface.

5. Cook the first side

Scoop about 1/4 cup of batter into the pan and spread it gently into an even round. Cook for 2 to 3 minutes. You're ready to flip when bubbles pop on the surface and the edges look set and dry.

6. Flip and finish

Slide a thin spatula under the pancake and turn it. Cook for 1 to 2 minutes more, until the second side is golden brown and the center feels springy when you press it. Move it to a plate and repeat with the rest of the batter.

7. Serve

Stack the pancakes and top them with banana slices, a few extra chocolate chips and a drizzle of maple syrup if you like.

How to Store Healthy Peanut Butter Chocolate Chip Pancakes

Tips & Tricks

• Mash the bananas until almost no lumps are left. Big pieces tear the pancakes when you flip them.
• Let the batter rest 5 minutes before cooking so the oats soften and the batter thickens.
• Use a 1/4 cup scoop for even pancakes that cook at the same rate.
• Keep the heat at medium. Too hot and the chocolate burns before the middle sets.

Frequently Asked Questions

Healthy Peanut Butter Chocolate Chip Pancakes Recipe

Banana, oats, peanut butter and dark chocolate chips make these flourless pancakes sweet without added sugar. One bowl, four servings, ready in 45 minutes.

10 minPrep time20 minCook time35 minTotal4Servings

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Ingredients

• 2 bananas
• 2 eggs
• ¼ cup peanut butter
• ½ cup oats
• ¼ cup dark chocolate chips
• ¼ teaspoon salt

Instructions

1. 1Mash the bananas — Put the bananas in a large bowl and mash them with a fork until smooth. A few small lumps are fine, but keep going until the mixture looks mostly like puree.
2. 2Beat in eggs and peanut butter — Add the eggs and peanut butter and whisk until the mixture is even and no streaks of peanut butter remain. It should look glossy and thick.
3. 3Stir in the dry ingredients — Add the oats, chocolate chips and salt and stir with a spoon until everything is coated. Let the bowl sit for 5 minutes. The batter will thicken slightly and look less wet.
4. 4Heat the skillet — Set a nonstick skillet or griddle over medium heat. Let it come up to temperature for a couple of minutes. A drop of water should sizzle and skitter across the surface.
5. 5Cook the first side — Scoop about 1/4 cup of batter into the pan and spread it gently into an even round. Cook for 2 to 3 minutes. You're ready to flip when bubbles pop on the surface and the edges look set and dry.
6. 6Flip and finish — Slide a thin spatula under the pancake and turn it. Cook for 1 to 2 minutes more, until the second side is golden brown and the center feels springy when you press it. Move it to a plate and repeat with the rest of the batter.
7. 7Serve — Stack the pancakes and top them with banana slices, a few extra chocolate chips and a drizzle of maple syrup if you like.

Cook's note: Ripe bananas make or break these pancakes, so use the ones with brown spots. If your batter looks runny, give it a few extra minutes to rest before you cook.

Servings: 4

Cuisine: American

Course: Breakfast

RecipesCooker10 minutes20 minutes35 minutes

Written by Marta Kowalczyk
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.