Banana Chocolate Chip Pancakes
Serves 2 | with Peanut Butter and Crispy BaconCalories
:
1410 kcalProtein
:
36g proteinTotal
:
30 minutesDifficulty
:
MediumAllergens:
- Wheat
- Peanuts
- Walnuts
- Soy
- Milk
- Egg
- Sesame
- Crustaceans
- Milk
- Egg
- Sulphites
- Wheat
- Fish
- Mustard
- Soy
- May contain traces of allergens
Everyone's favourite banana bread recipe but in pancake form! Thick, fluffy and studded with melted chocolate chips, these pancakes are the perfect addition to your lazy Saturday morning. An addicting peanut butter syrup drizzled over top and a side of crispy bacon completes this ultimate brunch!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
1.5 cup
All-Purpose Flour
(Contains: Wheat)
3 tsp
Baking Powder
4 tbsp
Maple Syrup
1 unit(s)
Peanut Butter
(Contains: Peanuts)
100 g
Bacon Strips
28 g
Walnuts, chopped
(Contains: Walnuts)
¼ cup
Bittersweet Chocolate Chips
(Contains: Soy)
237 mL
Milk
(Contains: Milk)
1 tbsp
Brown Sugar
1 unit(s)
Egg
(Contains: Egg)
125 mL
Banana Sauce
(May be present: Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy)
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
Nutrition Values
Calories1410 kcal
Fat74 g
Saturated Fat32 g
Carbohydrate159 g
Sugar78 g
Dietary Fiber9 g
Protein36 g
Cholesterol200 mg
Sodium1760 mg
Trans Fat1.5 g
Potassium850 mg
Calcium1200 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Small Bowl
•Large Bowl
•Whisk
•Measuring Spoons
•Spatula
•Aluminum Foil
•Measuring Cups
Cooking Steps
1
- Arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Bake in the middle of the oven until crispy and cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a small bowl.
2
- Melt 2 tbsp butter in a small microwave-safe bowl.
- Whisk together flour, sugar, baking powder and 1/4 tsp salt in a large bowl.
- Add egg, banana sauce, melted butter and milk, then whisk to combine. (NOTE: Don't over-whisk the batter. The batter will appear slightly thick. This creates fluffier pancakes!)
3
- Heat the same pan (from step 1) over medium-low heat.
- When hot, add 1 tbsp butter and swirl until melted. Using 1/4 cup batter for each pancake, scoop batter for three pancakes into the pan. Cook on one side for 2-3 min.
- When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min.
- Transfer pancakes to a plate and cover with foil to keep warm.
- Repeat with 1 tbsp butter and 1/4 cup batter per pancake until no batter remains.
4
- Add peanut butter to the same small bowl (from step 2). Microwave for 20 sec, then stir. Microwave for another 30 seconds until completely warmed through. Set aside.
- Divide chocolate chip banana pancakes and bacon between plates.
- Drizzle melted peanut butter and maple syrup over top, then sprinkle with toasted walnuts and chocolate chips.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Kids loved these pancakes, though some adults found the banana flavor artificial or overpowering.
- Ease of prep: Easy to make, but watch carefully as the pancakes can burn quickly.
- Suggestions: Use less butter for frying and add chocolate chips after pouring batter to prevent burning.
- Texture: Some found the pancake centers sticky or mushy; consider adjusting the flour ratio for better consistency.
