These pancakes taste just like banana bread! They are everything you want a pancake to be. Fluffy, sweet, chocolaty, and they don't even need syrup! You can't just eat one. Make a stack and enjoy.
This is one of those recipes that went wrong and I had to make right. I was following a recipe for these pancakes and they were so thick that they weren't even cook-able. Is that a word? So, I had to save the batter and make some corrections, and they were absolutely delicious. Hands down, one of the best pancakes I've ever had!
I made these pancakes on Father's Day for my husband. He loves my banana bread with chocolate chips and I thought he would love these pancakes. My first go at these, though delicious, they weren't without a struggle. The batter was too thick from too many bananas, and not enough liquid. Plus, since they were so thick, the middle of the pancake didn't cook all the way through.
The second time around, l used less banana, more milk, and added yogurt which made for the perfect banana bread pancake batter. For a healthier option, you can substitute some of the all-purpose flour with whole wheat flour. Also, you could add a teaspoon of flaxseed. Wholesome, without sacrificing the banana flavor or sweetness. Sounds like a win, win!
What is also great about these pancakes is that they reheat in the microwave or toaster really well. My husband has even had them cold and they still taste delicious! So, go ahead and make the whole batch and save some for during the week.
Until next time, friends. XO!
Chocolate Chip Banana Bread Pancakes
Makes about 20 pancakes
Ingredients
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon Kosher salt
1 teaspoon vanilla extract
1/3 cup, packed, light brown sugar
2/3 cup semi-sweet chocolate chips
2 ripe bananas
2 large eggs
1 cup vanilla Greek yogurt
1 cup milk
1/3 cup melted, unsalted butter
Method
In a medium sized bowl, mix all the dry ingredients together. In a separate bowl, mash bananas with a fork. Add eggs, vanilla, yogurt, milk, and melted butter, mixing well to combine all the ingredients. Add the wet ingredients to the dry, stirring to incorporate everything. Next, add the chocolate chips. If batter is a little too thick, add more milk.
Heat an electric skillet or use a flat griddle to cook the pancakes on. I spray a little non-stick spray in my skillet before making the pancakes. I use a small ladle, 1/4 cup size, to form the pancakes, and spread the batter out a bit in the skillet. The pancake is about 5 inches in diameter. Flip when you see a few bubbles in the batter and the bottom is cooked. Serve with whipped cream, and extra chocolate chips. Syrup is optional.
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