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Starting with the liquids, add all of the ingredients to the blender except the chocolate chips. Peel the banana and break it up into manageable pieces before adding it. (If using nut butter instead of the oil, add an extra 2 tablespoons of milk).
Blend the ingredients until smooth. Don't over blend. Turn it off as soon as everything is smooth and combined. You might need to scape the sides of the blender down halfway through.
Leave the batter to rest while you preheat your pan/griddle to medium-low. The batter should be thick. Don't thin it out.
Grease the pan/griddle with a little oil or vegan butter, then pour the batter on in rounds, about 1 ladle full or ⅓ cup per pancake. Immediately sprinkle some chocolate chips over each pancake. Use as many as you like. Just let them settle on their own. Don't push them in or you will affect the texture of the pancake. They will embed themselves once you've flipped.
Leave the pancake to cook slowly until bubbles are covering the top, and the sides and outter edges of the pancake have set (like in my process photos in the post above). It is important to cook these pancakes for longer on the first side than you might usually. That's to avoid the chocolate chips burning after we flip.
Flip the pancake over gently, and cook until just golden brown. It will only take a minute or two. Then remove from the pan.
Have the oven on its lowest setting then you can pop the cooked pancakes in there to keep warm while you finish cooking the rest.
Mash the banana really, really well until it is a smooth puree consistency. Beat it together with the milk and oil until combined well.
Add all of the dry ingredients to a bowl (except the chocolate chips), whisk them together, then gradually pour in the milky banana mixture, stirring gently as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, but don't overmix. Then leave to rest for 10 minutes before cooking them as above.