Jorge and I had plans to spend Sunday on the couch — doing nothing. With a long weekend, I like to pick at least one day to just lounge around and be bums. We stayed in our PJs all day and binge watched United States of Tara on Netflix.
Around 11, our stomachs started growling and Jorge asked if I wanted to go out to brunch. I did, but I didn’t want to change out of my PJs…and I don’t think the other paying guests would have been happy to see us there in our pjs sipping mimosas.
Instead I reached for the ingredients for my favorite pancakes, but Jorge wanted something a little different. And if there is one flavor that will always make Jorge happy, it’s banana. I had these babies on the table in about 15 minutes – definitely faster than we could have gotten into our favorite brunch restaurant.
With the chocolate chips and banana, these pancakes are already pretty sweet. Instead of syrup — we just slathered on a little butter and topped them with more bananas and chocolate. It was definitely one of the best breakfasts we have had in a long time!
Banana Chocolate Chip Pancakes
Yield: 8 pancakes
- 1 cup flour
- 2 tsps baking powder
- 1/2 teaspoon salt
- 1 cup mashed banana (about 2 large bananas)
- 2 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons vegetable oil
- 1/2 cup milk
- 1/3 cup milk chocolate chips
In a small mixing bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat mashed bananas, sugar, egg, vanilla extract, sour cream and vegetable oil together until smooth. Add flour mixture, alternating with milk and stir until combined. Fold in chocolate chips.
Heat a non-stick skillet to medium heat. Using a 1/4 cup scoop, pour batter on to skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Serve pancakes with whatever you would like: butter, syrup or extra sliced bananas & chocolate chips!