Fluffy Banana Chocolate Chip Pancakes

Ingredients

• 3 small/medium very ripe bananas

• 1 large egg + 1 egg yolk

• ¾–⅞ cup almond milk (start with ¾ cup)

• 2 tablespoons butter, melted

• 1 teaspoon vanilla extract

• 1½ cups all-purpose flour

• 1 tablespoon baking powder

• ½–1 tablespoon brown sugar, optional

• ¼ teaspoon salt

• ½ teaspoon cinnamon, optional

• ⅜–½ cup milk chocolate chips

• Butter or oil for cooking

Instructions

1. Peel the bananas and mash them in a large mixing bowl until mostly smooth. A few small lumps are fine.

2. Add the egg, egg yolk, ¾ cup almond milk, melted butter, and vanilla extract. Mix until combined.

3. In a separate bowl, whisk together the flour, baking powder, brown sugar, salt, and optional cinnamon.

4. Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing; a few lumps are perfectly fine.

5. Fold in the milk chocolate chips. If the batter is too thick, add a little more almond milk until thick but scoopable.

6. Let the batter rest for 8–10 minutes while heating a nonstick skillet or griddle over medium-low heat.

7. Lightly grease the skillet with butter or oil. Pour approximately ¼ cup of batter per pancake, gently spreading if needed.

8. Cook for 2–3 minutes, until bubbles begin to form and the edges look set. Flip and cook for another 1–2 minutes, or until golden brown and cooked through.

9. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.

10. Serve warm with butter, maple syrup, or additional chocolate chips.

Tip: For extra-fluffy pancakes, keep the batter thick, avoid overmixing, and never press down on the pancakes while cooking. Because the bananas add natural sweetness and moisture, cooking over medium-low heat helps the centers cook through without burning the outside.

Yield: Approximately 9–12 medium pancakes.