Ashley Pettit shared one of her favorite kid-friendly recipes, Chocolate Banana Pancakes, as the kids head back-to-school. It’s a healthy, flavorful recipe that little ones will have a hard time saying ‘no’ to!
Ashley says, “My biggest challenge with my 3 ½ year old daughter is getting her to sit down for breakfast. The only thing I can do is make it impossible for her to say no! These banana-chocolate pancakes are a great incentive, while healthier than regular pancakes, so parents don’t have to feel guilty or worry about plying their kids with sugar first thing in the morning!”
Chocolate Banana Pancakes
2 cups oat flour, gluten-free
2 tsp baking powder
1/4 tsp sea salt
1/2 tsp cinnamon
3/4 cup plain greek yogurt
1 cup unsweetened hemp or oat milk (“Mom‘ prefers Banana Wave Bananamilk)
1 tsp vanilla extract
2 bananas, sliced (wait to slice them for when you serve the pancakes so they do not brown)
1/3 cup mini dark chocolate chips, to top
Coconut oil for pan – tip: to save on fat, use the coconut oil spray!
1. In a medium bowl, mix together the dry ingredients; flour, baking soda, salt, + cinnamon
2. In a smaller mixing bowl, combine the wet ingredients: yogurt, milk, egg, + vanilla.
3. Mix the wet ingredients slowly into the dry- mix well.
4. Heat a skillet over medium heat + spray with the cooking oil.
5. Using a 1/3 cup measuring cup, pour the batter into the skillet. Cook for 3 minutes, then flip + continue until lightly browned. Continue to cook the entirety of the batter.
6. When ready-to-serve; top with 1 TBSP chocolate chips + some banana slices!
Makes 8 pancakes.
Ashley’s Tip: Make the pancake base plain so you can change toppings throughout the week. Double the recipe, save half fresh + freeze the rest for the following week. Parents need more free time outside of the kitchen after all!
*Recipe and image courtesy of Nutritionist Ashley Pettit, of Living with Ashley.*