Chocolate Chip Banana Pancakes

HI! It’s been a while. I know, I know, I know. This new year has been really busy but full of fun! Meaning I’ve really dropped the ball on getting some blog posts up. The weather has also been surprisingly nice in San Francisco so I’ve been finding myself outside a lot on the weekends, leaving less and less time to cook. Oops!

Also, I recently looked at my credit card statement and realized just how much I’ve been spending on eating out. Wowza! Oops again. But hey, sometimes it’s just nice being able to head out with friends and  grab an order of eggs benedict with smoked salmon and a bottomless coffee, right? Sadly, this spending habit wasn’t sustainable (can someone send me endless amounts of money for food please?) so I realized I had to get back in the kitchen. I decided to make a weekend breakfast and am so glad I did. Uh, the taste of homemade pancakes? So delicious. This girl does. not. lie. And think of all the money you’ll save! ;)

Pancakes x Pancakes x Pancakes x Pancakes x Pancakes x Pancakes. Plus bananas. Plus chocolate chips. Plus fresh blueberries. Plus maple syrup. The works.

Banana Chocolate Chip Pancakes with Fresh Fruit

I adapted the recipe from Gina over at Skinnytaste.com (who also participated in The Holiday Auction this year!!) and just loved it. The banana keeps the pancakes moist. The chocolate chips and blueberries add the perfect amount of sweetness. A drizzle of maple syrup is optional. Eating the pancakes stacked is required. Or not…if it isn’t your thing. But don’t pancakes just taste better stacked?

Homemade Banana Chocolate Chip Pancakes with Fresh Fruit

Enjoy!

P.S. Another post to come this week. I’ve missed you so. :)

[The recipe below was adapted from Gina over at Skinnytaste.com]

Chocolate Chip Banana Pancakes
 
 

Ingredients
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 very ripe banana, mashed with a fork
  • 1 cup whole milk
  • 3 large egg whites
  • 2 tsp vegetable oil
  • 1 tsp vanilla
  • Semi sweet chocolate chips
  • Butter for the griddle
Toppings:
  • 1 ripe banana
  • Blueberries (or any other fruit)
  • Additional chocolate chips
  • Maple syrup

Instructions
  1. Mix the dry ingredients together (except for the chocolate chips).
  2. In a separate bowl, mix the banana, milk, egg whites, vegetable oil, and vanilla together.
  3. Then add the dry ingredients and mix until everything is incorporated. Be sure not to overmix!
  4. Heat a griddle or pan over medium low heat.
  5. Add a small slab of butter to the pan and spoon 1/4 cup of the batter onto the pan. Right after you add the batter, sprinkle a few chocolate chips over the top of the pancake.
  6. When the edges set and bubbles start to pop on the surface of the pancake, flip the pancake over and then let the other side cook until both sides are lightly browned.
  7. Repeat steps for the rest of the pancakes and then top with fresh fruit, chocolate chips, and maple syrup right before serving.

Notes
Since all stove temperatures vary, keep track of how long your first pancake takes to make and then make sure its cooked all the way through (it will cook a little more as cools). Use this time frame for the rest of your pancakes.

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8 Responses to “Chocolate Chip Banana Pancakes”

  1. These look delicious, I made banana pancakes last week for pancake day…love the addition of chocolate chips!

  2. Great breakfast! Definitely better than all those restaurants anyway. If you’re hurting from the credit card bills but still want to stay social, host a dinner party instead of going out!

  3. Oh wow. Those look so delicious. Now I have ‘banana pancakes’ by Jack Johnson stuck in my head!

  4. Looks absolutely fantastic! I could so eat some of that right now.

  5. Thanks for sharing! I’ll be making these on Friday morning for my kiddos (4 1/2 & 5 1/2)!

  6. These pancakes look simply DIVINE!

  7. Just tried these this morning. Tasty! I accidently added another teaspoon of vanilla. I also added 1T. of brown sugar because lately the whole wheat/no sugar recipes I’ve tried have not been good. Didn’t want to risk it this time. I thought the batter was extremely runny, maybe because I used 2 whole eggs instead of 3 egg whites (plus the extra vanilla), so I added another 1/3 cup flour. This worked perfectly. I would make this recipe again. I’ll try it completely as written next time!

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