Whole Wheat Chocolate Chip Banana Bread Pancakes and Glaze

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These are completely healthy! Yes, they are good for you. Well, I guess that depends on how you count chocolate, but I say a little bit of chocolate is a good thing! It keeps you happy. But even still, if chocolate is not your thing in the morning this ingredient is obviously optional. You can add as little or as much as you want.Plus, the coconut totally takes you to a tropical place. 

Anyway, I filled these guys with whole wheat flour, bananas and coconut oil. Coconut oil is like dynamite, it has very subtle coconut flavor and it is so good for you. Hello delicious antioxidants! Oh and then the vanilla coconut glaze. The glaze is an amazing creation and it is so simple!


  • 2 Tbsp coconut oil, melted
  • 1 egg
  • 1 Tbsp vanilla extract
  • 0.67 cup milk (2% was used)
  • 3 large ripe bananas, mashed
  • 0.25 cup brown sugar
  • 0.25 tsp salt
  • 2 tsp baking powder
  • 2 cup whole wheat pastry flour
  • 0.75 cup dark chocolate or semi-sweet chocolate chips (you can use more or none at all)

Vanilla Coconut Glaze

  • 15 Fluid Ounce canned coconut milk (regular or lite)
  • 2 tsp vanilla extract
  • 0.5 cup brown sugar
  1. In a large bowl, combine the flour, baking powder, sugar and salt. In medium mixing bowl, mash the bananas and add the milk, vanilla, egg and melted coconut oil. Whisk to combine. Fold the wet ingredients into the dry ingredients. Stir until a smooth batter forms, but be sure not to over mix. Stir in the chocolate chips and allow the batter to sit five minutes.
  2. While the batter rests begin the vanilla coconut glaze. Mix the coconut milk, brown sugar, and vanilla in a small saucepan. Cook the mixture over medium heat, stirring it constantly, until it comes to a boil. Reduce the heat to medium and let it simmer for 10-15 minutes until it thickens into a syrup, it will thicken slightly as it cools. (Be carful not to let the mixture boil as it will change the consistency).
  3. While the glaze simmers, heat a skillet or grill on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with the vanilla coconut glaze.

Makes 12 pancakes

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