Banana Chocolate Chip Pancakes served with maple syrup.
Kimberly Baker, ©2026, Clemson Extension
National Nutrition Month is here! The month of March is dedicated to nutrition and encourages the community to focus on their health and the environment.
Nutrition is the relationship between the foods that we eat and our health. We use nutrients from foods to allow our bodies to grow, develop, maintain function and support life. It is important to recognize the nutrients and foods we put into our bodies to meet our personal needs and to create healthy eating patterns. A great way to do this is to start the day with a nutritious, delicious meal.
Breakfast is considered to be the most important meal of the day. It is the first introduction of nutrients to your body after a well-rested sleep and jumpstarts your day. Fueling your body with nutrient-dense foods not only keeps you satiated but also provides it with all the nutrients it needs to function properly throughout the day.
Eating nutritiously has come to carry a negative connotation; however, there are so many tasty and satisfying foods that are also nutritious. Take this month of March to explore and experiment with new, healthy foods that you could come to love!
I have highlighted Chocolate Chip Banana Pancakes as a great family-friendly meal option rich in nutrients.
Chocolate Chip Banana Pancakes Recipe
Nutrition Information
- Serving size: Baker’s dozen; 13 medium-sized pancakes
- Calories: 290
- Total fat: 8g
- Saturated fat: 3g
- Cholesterol: 80mg
- Sodium: 150mg
- Total carbohydrate: 48g
- Dietary fiber: 4g
- Protein: 12g
Primary ingredients to make Banana Chocolate Chip Pancakes.
Kimberly Baker, ©2026, Clemson Extension
Ingredients
- ¾ cup all-purpose flour
- 2 tablespoons sugar
- ½ cup toasted wheat germ (Do NOT consume raw)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs, lightly beaten
- 1 cup reduced-fat buttermilk
- 1 banana, mashed
- ¼ cup semisweet or milk chocolate chips
- Vegetable oil cooking spray (Optional; non-stick skillet does not require)
Directions
- Combine flour, sugar, toasted wheat germ, baking powder and baking soda in a large bowl. Set aside.
- In a separate medium-sized bowl, whisk together eggs, buttermilk and banana.
- Pour the wet ingredients over the dry mixture and stir until mixed. Stir in the chocolate chips.
- Spray a skillet with cooking spray and heat over medium-high heat. Sprinkle a few droplets of water on the surface; the skillet is preheated when the water sizzles.
- Using a ¼-cup measure, spoon batter onto the hot skillet. When bubbles form in the center of the pancake, flip it over. Cook both sides to golden brown.
- Enjoy!
Try these additional breakfast recipes from the Academy of Nutrition and Dietetics:
- Breakfast Recipes
Food Safety
Nutrition encompasses not only dietary habits but also food safety. Practicing proper food safety helps prevent foodborne illnesses. A foodborne illness is an illness caused by eating contaminated or spoiled food. Food safety basics include washing hands and surfaces, separating raw and cooked foods, properly cooking, and properly storing foods.
These main food safety steps will protect you and your food from contamination and illness.
Basic Food Safety Steps:
- Clean. Wash hands and surfaces frequently. Bacteria can quickly spread between foods, utensils and surfaces in the kitchen.
- Separate. Keep food groups separated. Cross-contamination between foods spreads bacteria. It is specifically important when handling raw meats or unwashed produce.
- Cook. Cook food thoroughly and to the proper internal temperature. Uncooked food provides a higher risk of contamination.
- Chill. Store food properly after preparing. Keep foods outside of the danger zone, 40°F-140°F. The longer that food is not stored properly, the more bacteria that can grow. Food in the danger zone for more than two hours is at high risk of causing foodborne illness.
Banana Chocolate Chip Pancakes Recipe
The Banana Chocolate Chip Pancakes are a perfect breakfast, but it is important to know how to handle and manage them properly.
- Before preparing, wash your hands, all equipment and surfaces to prevent contamination.
- Ingredient-specific handling. Do not consume raw wheat germ. It is required to bake or heat for consumption. For a conventional oven, set to 350°F and bake for 5-10 minutes, stirring frequently, until lightly browned. For a stove top, sauté in a non-stick pan over medium heat, stirring constantly, for about 5 minutes, or until it begins to turn lightly browned.
- Cook the batter thoroughly.
- Properly store in the refrigerator in an air-tight container. While these pancakes will remain safe in the refrigerator for multiple days, for the best quality, they should be eaten within the first few days after preparation.
References
National Nutrition Month: Food Safety
Academy of Nutrition and Dietetics eatright.org
