Weekends in my opinion are all about yummy breakfasts. I love brunch and it has become a ritual in our household to make pancakes every Sunday.

These are one of my daughters favourites and they are TASTY. So tasty you almost don’t need any syrup on top as they are sweet enough to eat alone.

They are made with whole wheat flour, coconut oil instead of butter, and have maple syrup instead of refined sugar!! If you are looking for something decadent to make this weekend I highly suggest trying these!!!

Ingredients

1 1/2 cups whole-wheat flour
1/3 cup mini dark chocolate chips
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
3 medium mashed bananas
2 tablespoons coconut oil
1 tablespoon maple syrup
1 teaspoon vanilla extract

Directions

1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in chocolate chips.

2. Whisk egg, buttermilk, banana, coconut oil, maple syrup and vanilla in a medium bowl.

3. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.

4. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.

5. Coat a large non-stick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle).

6. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Top with sliced bananas and drizzle chocolate for an extra little treat!

xo Chelsea

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