Chocolate Chip Banana Pancakes
Prep 15M | Cook 15M | Enjoy in 30M
It’s Mother’s Day and your plans of a pancake breakfast are falling apart fast because someone in the house decided that leaving an empty carton of eggs in the fridge was a good idea. Don’t fret yet though, because these banana-chocolate-chip pancakes can get any day back on track. They’re easy, require ingredients you likely already have kicking around in the pantry, and give plain old pancakes a boost.
1 cup all-purpose flour (use 50% whole wheat flour for a fibre and texture boost)
1 tablespoon sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 large ripe bananas, mashed well (this is the perfect chance to use those freezer bananas. Just defrost them first)
1 ¼ cup milk or almond milk
½ cup chocolate chips
Maple syrup for serving
In a mixing bowl, combine dry ingredients until combined. Add the mashed bananas and milk, but do not over mix. It will still be lumpy and that’s fine. It just creates perfect little bites of bananas and chocolate.
Lightly grease a griddle or frying pan over medium-low heat. Add the batter, about a ¼ cup for each pancake. Cook until golden on each side. Serve along with the maple syrup and your favourite breakfast sides.