I made homemade pancakes for the first time in college and have never gone back to boxed mix since. Chocolate chip banana pancakes are my go-to when I have some older bananas to use up. If you have leftover pancakes, they freeze and reheat well!
Ingredients:
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla
1 banana, mashed
1/2 cup chocolate chips
dash of cinnamon
Preparation:
1. Sift together flour, sugar, baking powder and salt.
2. In a medium bowl, whisk together milk, oil, egg and vanilla. Gradually whisk in dry ingredients.
3. Mix in the mashed banana and chocolate chips. Stir in cinnamon.
4. Heat a large skillet or griddle to medium. Spoon about 3-4 tablespoons of batter to make a pancake.
5. Flip when pancakes start to have firm edges and have some bubbles that are starting to burst.
6. Cook for 1-2 more minutes after flipping.
7. Keep warm on a plate covered with foil while cooking the rest of the pancakes.
Ingredients:
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla
1 banana, mashed
1/2 cup chocolate chips
dash of cinnamon
Preparation:
1. Sift together flour, sugar, baking powder and salt.
2. In a medium bowl, whisk together milk, oil, egg and vanilla. Gradually whisk in dry ingredients.
3. Mix in the mashed banana and chocolate chips. Stir in cinnamon.
4. Heat a large skillet or griddle to medium. Spoon about 3-4 tablespoons of batter to make a pancake.
5. Flip when pancakes start to have firm edges and have some bubbles that are starting to burst.
6. Cook for 1-2 more minutes after flipping.
7. Keep warm on a plate covered with foil while cooking the rest of the pancakes.