Chunky Monkey Pancakes

recipe from Our Best Bites

These are a frequent request of my husband.  He LOVES them.  They taste a lot like banana bread pancakes and of course are a kid-pleaser with a few chocolate chips sprinkled around.  I find that these cook a lot better if you keep them pretty small.   A yummy, fun Saturday morning treat!  

1 1/2 c flour

3 Tbsp sugar

2 tsp baking powder

1/4 tsp salt

1 1/2 c buttermilk*

1 tsp vanilla extract

1 Tbsp canola oil

1 large or extra large egg

2 small or medium ripe bananas

1/4 c mini chocolate chips (or regular chips roughly chopped) tossed with 2 tsp flour (This helps to keep the chips suspended throughout the batter instead of sinking to the bottom.)

cooking spray or butter for griddle

1 c maple syrup

1/2 c peanut butter

*As a substitute for buttermilk, place 1 1/2 Tbsp lemon juice or vinegar in a 1 1/2 c measuring cup and then fill the remainder with milk.  Let sit for 2-3 minutes to allow acid to sour the milk.

Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together.  In a separate bowl, combine buttermilk, 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.

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 cooking spray or butter and pour pancake batter onto griddle.  Use 1/4 c for large pancakes (4-6")  or 2 Tbsp for kid-sized ones (2-3").  Wait until bubbles form and edges are set and then flip.  

Reheat syrup if necessary and pour over warm pancakes

Yield:

28-30 2-3" pancakes (using 1/8 c batter measure)

14-15 4-6" pancakes (using 1/4 c batter measure)

Freezer instructions:

Let cooked pancakes cool to room temperature.  Place in a single layer in the freezer until frozen and then place pancakes in a Ziplock bag or airtight container.  Reheat in a microwave or toaster until heated through.