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.
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?
P.S. Another post to come this week. I’ve missed you so. :)
- 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
- 1 ripe banana
- Blueberries (or any other fruit)
- Additional chocolate chips
- Maple syrup
- Mix the dry ingredients together (except for the chocolate chips).
- In a separate bowl, mix the banana, milk, egg whites, vegetable oil, and vanilla together.
- Then add the dry ingredients and mix until everything is incorporated. Be sure not to overmix!
- Heat a griddle or pan over medium low heat.
- 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.
- 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.
- Repeat steps for the rest of the pancakes and then top with fresh fruit, chocolate chips, and maple syrup right before serving.