Pancakes are one of the best weekend breakfasts. Whether loaded with chocolate chips, blueberries, or just plain covered with peanut butter, nutella, or syrup, they are delicious. On the weekends I like to try new breakfasts recipes that are typically a little richer or sweeter than your typical breakfast. These pancakes from Our Best Bites fit that. As an added bonus, these pancakes utilize over-ripe bananas. Not only do these pancakes have bananas in the batter, there is also chocolate chips. Oh and one more thing, they are drizzled with peanut butter syrup. It's reminiscent of maple-glazed donuts, specifically those from Casey's (if you are from my area you know what I mean). These pancakes are an awesome weekend breakfast with just enough sweetness.
Time: 15-20 minutes
Yield: 14ish pancakes
Ingredients
1 1/2 cups flour
3 Tbsp sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup buttermilk (or 1 1/2 Tbsp vinegar or lemon juice mixed with milk to make 1 1/2 cups)
1 tsp vanilla extract
1 Tbsp vegetable/canola oil
1 large egg
2 medium ripe bananas
6 Tbsp mini chocolate chips (or regular chips roughly chopped)
2 tsp flour
1 cup maple syrup
1/2 cup peanut butter
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk buttermilk, vanilla, oil, and egg.
Add the wet ingredients to the dry and mix until just combines. Lumps are ok in pancakes batter
Let that mixture sit off to the side and address the browning bananas. You know, the ones that you don't want to eat but aren't quite ready to freeze for banana bread later.
Peel those sweet bananas and mash them in a bowl. Take out some pent up aggression on those bananas. Although I hope you are too frustrated on a Saturday or Sunday morning.
Also at the point, ready the chocolate. These pancakes wouldn't be as rich as intended without the chocolate. If you have regular chocolate chips, take a knife to them...
...and then toss the chocolate with those 2 tsp of flour. You could skip this step, but the chocolate would probably sink to the bottom of the batter without it.
Fold the mashed bananas and the flour-coated chocolate chips into the batter.
Now get that skillet or griddle ready! Heat it over medium heat. When hot, use cooking spray or butter (preferred method) to coat the surface. Use 1/4 cup measuring cup to scoop the batter and make those delicious disks. You can use 1/8 cup if you want smaller pancakes.
When the edges are set and the surface of the pancakes start bubbling, flip them!
Cook until lightly browned on both sides.
Now that pancakes are ready, or at least close to being ready, get that syrup and peanut butter.
Heat 1/2 cup peanut butter in a small bowl for about 30 seconds. Stir in 1 cup of maple syrup until combined and then heat for another 30 seconds. This stuff isn't necessary, but it's definitely desired. So peanut buttery, sweet, and rich. It's amazing.
Or if you are feeling lame, just skip the peanut butter syrup and enjoy your banana chocolate chip pancakes.
However you enjoy these chunky monkey pancakes, make them! You won't regret it!
Original recipe at http://www.ourbestbites.com/2010/09/banana-chocolate-chip-pancakes-with-peanut-butter-syrup-chunky-monkey-pancakes/#comment-422913
