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I made you breakfast. It’s Whole Wheat Chocolate Chip Banana Bread Pancakes with a Vanilla Coconut Glaze. You are welcome!
Or maybe lunch. Yeah, I totally made these for lunch the other day and I have been dying with excitement ever since. Let’s just say waiting a full TWO days to share these with was hard. Real hard.
Oh, another thing. Coconut milk, now coconut everything is my best friend! Oh and bananas of course, but you already knew that. I mean I think I am going a little banana crazy over here. Example One, Two, Three. But whatever it’s goood and they make things healthy, moist and simply delicious.
So why did I make you pancakes on Friday. Well because honestly we love pancakes. Especially pancakes with chocolate chips, but that is a given. Breakfast, lunch dinner, snack we will eat them. And really if you say you don’t like pancakes I think you have to be lying. I mean they are pancakes, there’s a million and one ways to make them. Not gonna lie though, this is probably the best.
Since I was just feeling extra nice I brought some to my mom for lunch. I made it all nice, too. Like it was mother’s day. I chilled a large mug of milk in the freezer, made the pancakes super doughy just the way she likes them (oh, and extra chocolate) and dolled up the plate like no other. It was pretty epic. Details. I love the little details. But you know what? All she saw was a stack of pancakes, with chocolate, some type of heavenly looking syrup thing and a fork.
Pretty sure she did not notice anything else. Her eyes could not get past the pancakes. The little details had NO chance. No chance at all.
Really, though I cannot blame her. Just look at those fluffy, chocolatey, moist, banana bread pancakes. The pictures speak for them selves.
Wait. I have not even told you the best part yet. How have I not told you this yet. You are going to die.
These are completely healthy! Yes, they are good for you. Well, I guess that depends on how you count chocolate, but I say a little bit of chocolate is a good thing! It keeps you happy. Really don’t try and tell me chocolate does not have health benefits. It has been proven. PROVEN. Like with research. Google it.
But even still, if chocolate is not your thing in the morning this ingredient is obviously optional. You can add as little or as much as you want.
Plus, the coconut totally takes you to a tropical place. This the sun, beach and 80 degrees. Man would I kill for that right now! These pancakes, they took me there. For a little…….but, it’s still snowing.
Anyway, I filled these guys with whole wheat flour, bananas and coconut oil. Coconut oil is like dynamite, it has very subtle coconut flavor and it is so good for you. Hello delicious antioxidants! Oh and then the glaze. The glaze is an amazing creation and it is so simple. Just coconut milk (the best thing ever), a touch of brown sugar and vanilla. Then you just simmer it down to perfection. Then you need to proceed to drizzle this glaze all over you banana bread pancakes. Like all over, it’s the best.
Whole Wheat Chocolate Chip Banana Bread Pancakes with Vanilla Coconut Glaze
Ingredients
- Banana Bread Pancakes:
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 3 large ripe bananas, mashed
- 2/3 cup milk, I used 2%
- 1 tablespoon vanilla extract
- 1 egg
- 2 tablespoons coconut oil, melted
- 3/4 cup dark chocolate or semi-sweet chocolate chips, you dont have to use an chocolate or you can use more than this. I did.
- Vanilla Coconut Glaze:
- 1 ounces can coconut milk, 15, regular or lite
- 1/2 cups brown sugar
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, combine the flour, baking powder, sugar and salt. In medium mixing bowl, mash the bananas and add the milk, vanilla, egg and melted coconut oil. Whisk to combine. Fold the wet ingredients into the dry ingredients. Stir until a smooth batter forms, but be sure not to over mix. Stir in the chocolate chips and allow the batter to sit five minutes.
- Well the batter rests begin the vanilla coconut glaze. Mix the coconut milk, brown sugar, and vanilla in a small saucepan. Cook the mixture over medium heat, stirring it constantly, until it comes to a boil. Reduce the heat to medium and let it simmer for 10-15 minutes until it thickens into a syrup, it will thicken slightly as it cools. (Be carful not to let the mixture boil as it will change the consistency).
- While the glaze simmers, heat a skillet or grill on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with the vanilla coconut glaze.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Then devour.
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training
This batter was super dense and left a raw pancake center (even on lower heat). I ended up putting batter in mini muffin tins, topping with shredded coconut and chopped walnuts and baking in oven. They turned out ok (more bread than muffin) but I was disappointed to not have the pancakes that were what I originally wanted.
Hi Kim,
Thanks for trying this recipe and sharing your feedback! So sorry to hear they did not turn out for you! Sounds like they just needed to cook longer on the skillet:) xx
My glaze didn’t thicken (but was delicious anyway) what did I do wrong?
Hey Stephanie,
Thanks so much for giving the recipe a try and sharing your feedback! I am thinking you needed to allow the glaze to simmer longer until thickened. I hope this helps for next time! xx
Is there a typo in this recipe?? It says “1 ounces can coconut milk 15” ?
Hi Anissa,
So sorry for any confusion, you will want to use 1-15 ounce can of coconut milk. Please let me know if you give the recipe a try, I hope you love it! xx
This was so good! It’s moist like a banana bread but fluffy like a pancake! I didn’t make the vanilla glaze because it seemed sweet enough as it was and I’m glad I didn’t.
Enjoyed it with maple syrup instead!
Hey Anne,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
Hi Tieghan!
Can the glaze be saved and used again, or made ahead of time?
Thanks!
Hey Christine,
Absolutely! I would just keep in the fridge. I hope you love the recipe, please let me know if you give it a try! xTieghan
Thank you! It was amazing, will definitely be making this again. Kids loved it!
Hey Christine,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
hello, i was wondering can i use regular pastry flour unbleached instead of whole wheat pastry flour? I can’t find it at my grocery store.
Hey Kelly,
Yes, that will work just fine. I hope you enjoy the recipe! xTieghan
Very yummy! Pretty dense and will add more milk and oil next time!
Love that you have so many followers but hate I have to weed through “these look so good” to find the folks who actually made the recipe. I love to see how they turn out for others before I try a recipe. Would be super cool if you could have a “comments” section and a “made it” section for people to comment. Because we all know your food always looks AMAZING (and I never doubt it tastes amazing!) but I like to hear from others who made it too!
Thank you so much for trying this recipe Hannah! I will definitely try to do something like that! xTieghan