Yield: 8
Banana Chocolate Chip Pancakes
These moist and fluffy Banana Chocolate Chip Pancakes combine the butteriness of a classic pancake with the fullness of bananas and the richness of chocolate.
Ingredients
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup mashed banana, about 2 large bananas
- 2 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 2 tablespoons vegetable oil
- ½ cup milk
- ½ cup milk chocolate chips
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Instructions
- In a small mixing bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
- In a large mixing bowl, beat mashed bananas, sugar, egg, vanilla extract, sour cream and vegetable oil together until smooth.
- Add flour mixture, alternating with milk and stir until combined. Fold in chocolate chips.
- Heat a non-stick skillet to medium heat. Using a 1/2 cup scoop, pour batter on to skillet.
- Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
- Serve pancakes with whatever you would like: butter, syrup or extra sliced bananas & chocolate chips!
Notes
To Store: Seal tightly in a ziplock bag and keep in the fridge for up to 3 days.
To Freeze: Keep in the freezer on a baking sheet until frozen completely, then close tightly in an airtight container or double-lock freezer bag. To Skip Baking Sheet Step: Freeze each pancake in its own bag, or stack them separated by parchment paper in a freezer-safe container. Keep frozen for up to 3 months.
To Reheat: Reheat from the fridge on a nonstick pan, flipping once, until both sides are warm. Reheat from frozen in the microwave or toaster oven.
Nutrition
Serving: 1, Calories: 230kcal, Carbohydrates: 30g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Cholesterol: 35mg, Sodium: 284mg, Fiber: 2g, Sugar: 13g