Banana oatmeal chocolate chip pancakes

These banana oatmeal chocolate chip pancakes are the kind of breakfast upgrade that makes you rethink plain pancakes entirely. Ripe banana and oats make the batter naturally hearty and sweet, while the chocolate chips add just enough indulgence to make them feel like a weekend treat — even on a Tuesday. They’re filling, naturally flavorful without needing a lot of added sugar, and come together just as fast as regular pancakes. Stack them high, add a drizzle of maple syrup, and breakfast becomes the highlight of the morning.

Swap: Use mashed banana in place of butter in the batter — it keeps the pancakes moist and adds natural sweetness.
Make-ahead: Mix the dry ingredients the night before; add wet ingredients and stir in the morning for a faster start.
Storage: Stack cooled pancakes with parchment between each one and refrigerate for 3 days or freeze for up to 1 month.
Variation: Add a tablespoon of peanut butter to the batter for banana-PB-chocolate chip pancakes — an unbeatable combination.
Serving: Top with fresh banana slices, a handful of blueberries, and a light drizzle of maple syrup for a colorful stack.

If your like me and love your pancakes then you might of been a little upset to see they took a bit of a hit as far as points go, 1/3 cup of pancake mix use to cost you 3pp and now you will be handing over 5sp for that same serving 🙁 But this girl was not going to give up her pancakes!! I will still make up my mix from time to time, but I though I would try and create some from scratch that might be a little more filling and satisfying.. So I made these delicious banana oatmeal chocolate chip pancakes that were yummy and filling, now keep in mind due to the banana in there the texture is different. Makes 6 pancakes at 8 smart points or 7 points plus.

4.88 from 8 votes