Que Jack Johnson’s “Banana Pancakes”, throw on a cute apron, and get mixing’ in the kitchen with this family favorite healthy pancake recipe.

I had ripe bananas & I’m not a huge fan of banana bread, so wanted to come up with something to get rid of them while sneaking nutrients into my new-found toddler’s picky eating habits. For my little guy I made a bunch of mini bite-sized cakes, and they were a huge hit!

CHOCOLATE BANANA PANCAKES

Ingredients:

• 1 cup 100% whole wheat U.S. flour
• 3 tablespoons 100% pure cocoa powder
• 1/4 teaspoon baking soda
• 1 organic egg
• 2 tablespoons organic cottage cheese
• 1 tablespoon milled, organic chia seeds
• 1/2 ripe organic banana
• 1/4 cup organic coconut milk
• 1 1/2 tablespoons ground cinnamon
• 1 tablespoon vanilla extract
• 1/4 cup organic rolled oats
• 4 tablespoons cup organic coconut sugar or 100% pure, organic maple syrup
• Spray coconut oil
• Optional toppings: all-natural nut butter, Greek yogurt, fruit, maple syrup, etc.
• Electric skillet

Directions:

1. Plug in electric skillet and heat to 350 degrees F
2. In large mixing bowl, mash banana with coconut milk and egg [I use a potato masher]
3. Add all remaining ingredients and mix thoroughly until batter reaches a semi-pourable consistency. If batter is on the dry side, add a little more coconut milk or another egg
4. Spray skillet with coconut oil
5. Use a small measuring cup to pour bite-sized [or adult-sized] circles onto skillet
6. After about 1 minute or when batter can lift cleanly off surface, flip pancakes onto other side
7. Continue flipping back and forth until both sides are cooked evenly, without burning
8. Serve and enjoy with your choice of toppings!