A new month is topped with a happy brunch, I don’t make the rules! Check out this beautiful stack of banana chocolate chip pancakes for your newest brunch inspiration. These are really an epic comfort food so I wouldn’t make this everyday. But if that’s what you need in you life, then do you. Each pancake is stuffed with both white and dark chocolate chips so you get a doubly sweet deal.
Just like in making banana muffins or banana bread, you will need overripe bananas for this recipe. Pancake batter can also have small lumps in it, something I realized later on in my blogging journey. Unless you are going for airy soufflé pancakes, you can just whisk everything by hand. If you are making these banana pancakes in a jumbo-size like I did, you will need a large, non-stick frying pan, which is at least 10 inches in size. Making jumbo pancakes is very relaxing because you don’t need to measure it out into individual portions. Just pour one big dollop of pancake batter in a circular shape and wait for it to get browned.
A good sign that your pancake is ready to be flipped is when you see big holes forming over the edges of the pancake. You can also just peak at the underside to see if it is ready. Lower heat is also your best friend because it cooks it slowly without burning the edges. Frying on heat will leave all your pancakes with a toasty black ring, which still tastes okay but isn’t pleasing to look at. The reason I used dark chocolate instead of milk chocolate chips is that because banana pancakes are fairly sweet so combined with the white chocolate chips, it would have been overkill.
Ingredients
1&1/2 cups almond/dairy milk
1 large egg, at room temperature
2 teaspoons vanilla extract
3 tablespoons melted butter
3 overripe bananas, peeled and mashed
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
Cooking oil to fry pancakes
Extra sliced bananas to serve
Maple syrup to serve
Instructions
- In a large bowl, whisk the milk, eggs, vanilla extract and butter together and combine this with the mashed bananas.
- In another mixing bowl, stir the flour, sugar, baking powder and salt. Combine this with the banana mixture in the previous step with a spatula, but don't over-mix.
- Fold in both the chocolate chips.
- Drizzle a few tablespoons of oil in a heated 10 inch frying pan on medium heat.
- Add a huge scoop of batter in the center leaving about 2 inches on the side. If you want a bigger size pancake add more batter to fill up the frying pan completely.
- Flip after about 3-4 minutes and fry for another 2 minutes.
- Add more oil before you fry a new pancake.
- Repeat steps 5-6 for the remaining pancake batter.
- Sprinkle with icing sugar, maple syrup or banana slices.
- Store leftovers in the fridge for up to 3 days.