banana chocolate chip pancakes from scratch.
Every year we have been together we have enjoyed Pancake Tuesday - an excuse to have pancakes for dinner. This year J was on the diet, so we saved our favourite banana chocolate chip pancakes for a weekend breakfast, and it was so worth it. These super banana-y, light pancakes were full of chocolate goodness and tasted heavenly with fresh maple syrup drizzled on top. Image the perfect banana chocolate chip muffin, only flat, fluffier and smothered with syrup. If that thought makes you smile (or your mouth water), you NEED to try these pancakes!
1-1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
2-3 medium ripe bananas, mashed
1 tbsp sugar
1-1/2 cup milk
1 egg, beaten
1/2 cup chocolate chips
1 tbsp butter
- MIX IT. In a medium mixing bowl, combine the flour, baking powder, baking soda, and sugar. Stir well.
- ADD THE WET INGREDIENTS. Add the milk, eggs, and mashed bananas to the bowl. Mix together well. Then add the chocolate chips, ensuring they are even spread throughout the batter.
- DROP THE BATTER. Heat a medium pan and melt the butter. Once the pan is hot, use a 1/4 cup measuring cup to drop the batter. Cook for about 2 minutes of each side, or until golden brown.
- SERVE & ENJOY. Serve warm, topped with maple syrup and fresh fruit (if desired).
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