Description
These pancakes are a snap to put together and hit all cravings for fruit, sweets and breakfast brunch.
Ingredients
- 1 cup All-purpose Flour
- 2 Tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoons Table Salt
- ⅓ cups Semi-Sweet Chocolate Chips
- 3 whole Mashed Ripe Bananas
- 1 whole Egg
- 1 cup 2% Milk
- 2 Tablespoons Vegetable Or Grapeseed Oil
- ½ cups Creamy Peanut Butter
Preparation
In a medium bowl, combine flour, sugar, baking powder, salt and chocolate chips. Set aside.
In a larger bowl, combine mashed bananas, egg, milk, oil and peanut butter; whisk to incorporate.
Place dry ingredients into the larger bowl with wet ingredients and mix until well incorporated.
Warm a pan over medium heat. Pour 1/3 cup of batter into the pan for a largeish pancake; 1/4 cup for a smaller pancake. Cook over medium heat until the top of each pancake develops small bubbles and the underside is golden brown. Flip pancakes and cook another minute or 2, until golden brown on both sides.
Note: I use a non-stick pan for pancakes. I butter the pan with a rub of the butter stick only for the first pancake.
Serve with a dollop of whipped cream or crème fraiche and some bananas on top. Don’t feel guilty that you’re eating dessert for dinner. It’s fine.
