Soft, hearty, whole grain banana buttermilk pancakes with that classic diner flavor from the secret ingredient: malted milk powder.
I’m admittedly on a malted milk kick, but for good reason. Malted milk powder is versatile, not overpowering, adds balanced sweetness, and it is the secret to that delicately nutty, nostalgic flavor that you crave in pancakes, milkshakes, and baked goods. I recently posted a new malted dark chocolate mug cake with malted chocolate cream cheese frosting, so you have another reason to keep it on-hand.
These malted banana pancakes are based off my tried and true banana chocolate chip buttermilk pancake recipe, so you’re still getting the softness and moisture from the banana; ultra fluff, thickness, and flavor from the buttermilk; heartiness from the whole grains; hints of warm cinnamon and vanilla; and studs of melty dark chocolate. Just winning even more with the addition of subtle malty sweetness.
To top them off, I did quick caramelized banana coins–deceptively simple and so elegant and delicious!
- Slice a ripe banana into thin coins.
- Sprinkle with cinnamon.
- Heat a non-stick skillet over medium-low with a little coconut oil or butter.
- Add banana coins cinnamon-side down, and pan-sear 1-2 minutes, or until caramelized and soft (not burnt or translucent). Thicker slices will need to cook longer on low heat.
I also like to add a generous glob of crunchy peanut butter or drippy almond butter (not pictured). Some of my favorite brands lately: Santa Cruz Crunchy Light Roasted Peanut Butter, Georgia Grinders Maple Caramel Almond Butter, Justin’s Maple or Vanilla Almond Butter, and (if you’re in an extra chocolatey mood) Peanut Butter & Co. Dark Chocolatey Dreams.
Then drizzle your masterpiece with pure maple syrup, add extra chocolate chips to your liking, and swoon.
Malted Banana Chocolate Chip Buttermilk Pancakes
Ingredients
For the pancakes:
- 2 oz very ripe banana (about 1/2 medium)
- 1/2 cup light buttermilk (thicker brands work best, such as Friendship 1.5%)
- 2 egg whites or 1 whole egg
- 1 tsp neutral oil (almond, avocado, melted coconut, etc.)
- 1 tsp vanilla extract
- 2 packets sweetener (monk fruit extract or stevia)
- 1/8 tsp sea salt
- 1/4 tsp espresso powder (optional)
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 72g white whole wheat flour (~1/2 cup + 2 Tbsp)
- 12g (2 Tbsp) malted milk powder
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 12-16g (~1 Tbsp) mini dark chocolate chips
- coconut oil or butter for the pan
For the toppings:
- 2-4 oz ripe banana
- sprinkle cinnamon
- coconut oil or butter for the pan
- peanut butter, almond butter, or chocolate nut butter spread (optional)
- pure maple syrup, to taste
- extra chocolate chips, to taste
Instructions
Make the pancakes:
- In a mixing bowl, mash banana completely with a fork until lumps are gone. Then add egg or whites, buttermilk, oil, vanilla, sweetener, salt, and spices. Whisk well until thoroughly combined.
- To the wet ingredients, add flour, malted milk powder, baking powder, and baking soda. Gently stir, just until combined (don't over-mix, some lumps are good). Gently fold in the chocolate chips, again not over-mixing.
- Bring a non-stick griddle/skillet to medium-low heat and lightly grease as needed with butter or coconut oil.
- Spoon the batter onto the skillet to form pancakes of desired size, in batches. Cook undisturbed until bubbles start to form on top, then flip and continue cooking until golden on both sides and cooked through. Transfer to plates and repeat with remaining batter. Makes about 6 medium pancakes total.
Prepare the toppings:
- Keep griddle/skillet over medium-low heat. Rub lightly with butter or coconut oil. Slice ripe banana into thin coins and sprinkle with cinnamon. Place banana coins, cinnamon-side-down, on the hot skillet. Cook 1-2 minutes, or until caramelized (not burnt, not translucent).
- Top pancakes with nut butter (optional), caramelized banana coins (caramelized side up), a drizzle of maple syrup, and extra chocolate chips if desired.
- Enjoy immediately!
Nutritional information calculated as pictured, with caramelized banana (1 oz per serving) and 1 tsp maple syrup. Nut butter and extra chocolate chips not included.
