Chocolate Chip Banana Pancakes – with strawberries on top

Posted on March 31, 2013

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I love cooking for people, so holiday’s are usually a fun event for me, when I’m in the mood. OK so I’m a girl, sometimes I’m in the mood to cook and sometimes not. But creating a work of art, that is pleasing to the tummy and taste buds, is something I really enjoy doing. So bring on Easter, Thanksgiving, Christmas, or Fourth of July. Even for the holidays I don’t celebrate – I’ll figure out something to make/create for Passover, May Day, the Queen’s birthday, Bastille Day, Chinese New Year, or Kwanzaa.

Today I decided on Chocolate Chip Banana Pancakes for Easter brunch.  I actually passed up bottomless mimosa’s and brunch out at a local Australian restaurant with friends so that I could stay home and cook for the family. Humm. what’s wrong with me?? Today I was in the mood to cook, and now am sharing this yummy recipe. I should have invited more people over for brunch because I ended up making enough for 10 people, and there was only 3 of us eating.  Good news though, these pancakes freeze well and can be warmed up in the microwave (1 minute is usually good).

Chocolate Chip Banana Pancakes

Chocolate Chip Banana Pancakes

Try them and tell me what you think. Makes about 12-14 pancakes.  My guess is that they are about 350 calories per serving if you leave off the whipped cream, but this is only a guess.

Ingredients:

1 1/2 cup whole wheat flour for baking

3 teaspoons baking powder

2 tablespoons fat-free syrup

2 tablespoons organic evaporated cane juice sugar

2 eggs

1 1/2 cups 2% milk

3 tablespoons canola oil

1/2 cup Nestle chocolate chips

2 mashed bananas (very ripe is best)

1 small basket strawberries, washed and sliced

optional: whipped cream, sliced almonds.

The Dry Ingredients

The Dry Ingredients

Directions:

In large bowl, combine first 4 ingredients all ingredients, stir well.  Next mix in eggs, milk and canola oil.  Then add chocolate chips and mashed bananas and gently stir.

Spray electric skillet with non stick cooking spray and add pour batter to make 2-3 inch size pancakes, 1 inch apart. Cook at 325 degrees for 4-5 minutes, turning pancakes when the batter bubbles and edges look golden using big spatula. Cook another 2-3 minutes then remove from skillet and top with sliced strawberries (and whipped cream and sliced almonds perhaps).

The Batter

The Batter

cooking pancakes

cooking pancakes

Flipping pancakes

Flipping pancakes

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Posted in: Food, Recipes