- 1½ cup flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1½ tsp baking soda
- ¼ tsp salt
- 1½ cup milk (buttermilk would be better but this is what we had)
- 1 tsp vanilla extract
- 1 tbsp canola oil
- 2 large eggs
- 2 ripe bananas
- ¼ cup chocolate chips tossed with 2 tsp flour
- Cooking Spray or butter for pan
- 3 tbsp cocoa (Hershey’s or Nestle)
- 1 cup maple syrup
- ½ cup peanut butter
- Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine milk, 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. Add in your cocoa and stir.
- For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.
- Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter or cooking spray and then pour on pancake batter. Wait until bubbles form and edges are set and then flip. Pull from griddle and top with butter, syrup and some cocoa powder.
- This recipe makes about 15 pancakes depending on size.
- Category: Breakfast
- Cuisine: American