Bananas are my absolute favorite fruit. They are extremely versatile, an easy snack you can just throw in a beach bag, purse, back pack, etc.. and save to eat later, they make a great egg substitute in baked goods, and are also great as the main focus in desserts including but not limited to: cakes, breads, cupcakes, cream pies, and pancakes!

These pancakes are:

Fluffy

Rich

Soft

Moist

Chocolatey

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

1 1/2 Cups Unbleached all purpose flour

3 Tsp Baking powder

1 Tsp Salt

1 Tbsp Pure cane sugar

3 Tbsp Coconut oil

2 Ripe Bananas, mashed

1 1/2 Cups Coconut milk

1/2 Cup Vegan Chocolate chips (I like this brand)

Directions:

If cooking on griddle preheat to 300°F (or cook on medium heat on stove top with skillet).

In a bowl mix all purpose flour, baking powder, salt, and sugar together. Add coconut oil, mashed bananas, and coconut milk to flour mixture and mix well, then fold in chocolate chips.

Melt a small pat of non dairy butter (per pancake) in  pan or griddle. Pour roughly 1/2 cup of pancake batter on top of melted vegan butter *this will give the pancakes crispy “buttery” edges*.

Cook for 2-3 minutes on each side or until cooked thoroughly.

Top with maple syrup and enjoy! 

Yield: 6