Breakfast for 6

Banana Chocolate Chip Pancakes

Name: Banana Chocolate Chip Pancakes
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 cups whole-wheat flour; 2 tbsp organic coconut sugar; 1 tbsp aluminum-free baking powder; 1/4 tsp sea salt; 1/2 tsp ground cinnamon; 1 cup unsweetened almond milk; 1 large free-range egg; 2 tbsp melted coconut oil (optional); 1/2 tsp pure vanilla extract; 2 ripe bananas; 1/2 cup dark chocolate chips

$2.17for 430 minServes 6

Mashed bananas and chocolate chips fold into whole-wheat batter, which cooks into soft pancakes on a hot skillet.

Photo: foodfaithfitness.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Almond, 8.5 oz$0.05/oz typical	8.5 oz	$0.43Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Bananas, 0.55 lb$0.62/lb typical	0.55 lb	$0.35Typical price
	Chocolate chips and baking chocolate, 3 oz$0.45/oz typical	3 oz	$1.35Typical price
Total for the servings shown		$3.26

Pantry staples you likely have

FlourSugar and brown sugarBaking powder and sodaSalt and pepperDried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoa

Not included in the cost.

30 minstart to table
Easydifficulty
6servings as written
$typical cost tier

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts

Typical price

$0.54 per serving$2.17 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 cups whole-wheat flour
2 tbsp organic coconut sugar
1 tbsp aluminum-free baking powder
1/4 tsp sea salt
1/2 tsp ground cinnamon
1 cup unsweetened almond milk
1 large free-range egg
2 tbsp melted coconut oil (optional)
1/2 tsp pure vanilla extract
2 ripe bananas
1/2 cup dark chocolate chips

Steps

Whisk the flour, coconut sugar, baking powder, salt, and cinnamon in a large bowl.
Mash the bananas in another bowl, then whisk in the almond milk, egg, coconut oil, and vanilla.
Stir the wet mixture into the dry mixture until just combined, then fold in the chocolate chips.
Rest the batter for 5 minutes while heating a lightly oiled skillet or griddle over medium heat.
Pour about 1/4 cup batter per pancake and cook for 2 to 3 minutes per side, until browned and firm.
Cook the remaining batter in batches, adding a little oil as needed.