Banana chocolate chip pancakes.
Yesterday was Garrett's birthday, so I made him birthday pancakes to celebrate. We were out of maple syrup, but because of the chocolate chips, these don't really need anything extra to top them. There are no photos because they got eaten too quickly, but everyone knows what pancakes are supposed to look like anyway!
Banana Chocolate Chip Pancakes
Serves two hungry people.
1 cup all purpose flour
1 tbsp baking powder
3 tbsp granulated sugar
1/2 teaspoon cinnamon
1/4 tsp salt
1 cup soy milk
1 medium banana, mashed
1 tsp canola oil
Chocolate chips
Stir together all wet ingredients, sift in and mix dry ingredients (excluding chocolate chips).
Heat a frying pan on medium, add oil and allow to heat up.
Ladle pancake mix into frying pan and allow to fry, undisturbed, until the edges begin to firm up.
Sprinkle chocolate chips on top of pancakes. You should be able to fit two pancakes in the pan at a time.
Using a spatula, check that the underside is golden before flipping. The top side won’t need to be fried for as long, and take care not to let the chocolate chips burn (they have a high sugar content and will burn faster than the pancake). Pancake making tends to be trial and error, so go with what works for you!
Personally, I prefer to serve pancakes as they’re ready, but if you’d rather eat with everyone else, you can stack them up on a plate in a very low oven until the rest are ready.
Banana Chocolate Chip Pancakes
Serves two hungry people.
1 cup all purpose flour
1 tbsp baking powder
3 tbsp granulated sugar
1/2 teaspoon cinnamon
1/4 tsp salt
1 cup soy milk
1 medium banana, mashed
1 tsp canola oil
Chocolate chips
Stir together all wet ingredients, sift in and mix dry ingredients (excluding chocolate chips).
Heat a frying pan on medium, add oil and allow to heat up.
Ladle pancake mix into frying pan and allow to fry, undisturbed, until the edges begin to firm up.
Sprinkle chocolate chips on top of pancakes. You should be able to fit two pancakes in the pan at a time.
Using a spatula, check that the underside is golden before flipping. The top side won’t need to be fried for as long, and take care not to let the chocolate chips burn (they have a high sugar content and will burn faster than the pancake). Pancake making tends to be trial and error, so go with what works for you!
Personally, I prefer to serve pancakes as they’re ready, but if you’d rather eat with everyone else, you can stack them up on a plate in a very low oven until the rest are ready.