Blueberry, strawberry, "buttermilk", banana cinnamon, chocolate chip- pretty much you can throw in whatever you'd like into the batter and 9 times outta 10 they will turn out pretty edible...well except that time I wandered off my normal pancake path and tried a new recipe, it was the first time I actually cried over making pancakes- the recipe called for spelt flour and a few other out of the ordinary ingredients, the pancakes were just plain wrong. Word of advice stick to the basics- they're pancakes people, good, old, trustworthy, comfort in a flapjack, smothered in pure maple gold panny cakes- lets not mess with a good thing.
In our house the undisputed topping of choice is locally made McClures Maple Syrup from Littleton NH and a smearing of earth balance butter; oh and don't forget pancakes trusty sidekick "crispy bacon".
from scratch pancakes are so simple-
chocolate & banana, flour, sugar, yogurt
toss it in a bowl
mix it all together- a little lumpy is OK
ladle on a hot griddle- watch for little bubbles, get ready & flip!
chocolate chip banana pancakes
makes 6 large pancakes
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 confectioners sugar
1/2 teaspoon salt
1/2 plain soy yogurt (really any kind of yogurt works well)
1 1/2 cups almond milk (reduce to 1 1/4 cup if using 2 bananas)
2 tablespoons canola oil
1-2 very ripe bananas
1/2 cup to 1 cup chocolate chips
- combine all ingredients in order in a medium bowl
- stir to combine making sure to mash banana well ( we do not like chunky banana's in our pancakes)
- heat pan over medium heat
- Ladle onto hot pan
- flip once bubbles have formed on the surface and pop
- once done slide onto a plate in a warmed oven to keep nice and toasty while you prepare the rest of the pancakes
print this recipe!
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