Banana Chocolate Chip Pancakes
 Source Our Best Bites Recipe Added: 12/31/2011
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Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir. Heat a griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use 1/4 cup batter for large pancakes (4-6″) and 2 Tbsp for small (2-3″). Wait until bubbles form and edges are set and then flip. Reheat syrup if necessary and pour over warm pancakes.
Peanut Butter Syrup Warm peanut butter in microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat another 30 seconds, whisk, and then set aside. |
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| Notes *As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk. | |||||
| Advanced Preparation Freezer Instructions Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through. | |||||
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