5-Minute Chocolate Coconut Banana Pancakes

Banana pancakes are good. Like really, really good.  They’re so good, in fact, that Jack Johnson even wrote a song about them. (If you don’t know what we’re talking about, Google it… it’s a good one).

But part of the problem with banana pancakes is that they tend to be on the fattening side. Traditional varieties are often packed with sugar, which can send the kids into sugar shock… and your healthy diet, down the tubes. And when you make them at home, they take so long to make, they have to be reserved for the weekend.

So what’s a pancake lover to do?

Make these delicious and simple 5-Minute Chocolate Coconut Banana Pancakes. Featuring just a few simple heathy ingredients (think banana and egg!)  you probably already have in your kitchen, and literally five minutes of your time, they’re a much healthier way to enjoy your favorite guilty pleasure even on busy mornings… without the guilt! Plus, they’re totally customizable, which means if you’d prefer blueberries or walnuts (or whatever!) in place of the chocolate chips, you can easily make that swap.

This was a staple breakfast during our maternity leaves, because it’s fast, it’s delicious and it’s healthy. Plus…. chocolate.

Ingredients:

• One large banana
• Two eggs
• 1 Tbsp. mini chocolate chips, plus extra for topping
• 2 Tbsp. shredded coconut
• Maple syrup, to taste

Directions: 

1. Peel the banana and place it in a medium sized bowl. Then, using the back side of a large fork, mash the banana until there are no large chunks.

2. Whisk the two eggs into the banana mixture until it’s well-blended.

3. Add half the chocolate chips and coconut flakes and stir until evenly distributed throughout batter.

4. Pour a quarter of the batter into a sprayed cooking pan on top of the stove and cook till firm, then flip and cook the other side. Continue with remainder of batter.

5. Top pancakes with remaining chocolate chips, coconut flakes and maple syrup.