I know it seems like I have dived from one pancake session to another going by my posts recently. I have an excuse however. My both kids love pancakes and my daughter seems to like them a tad bit more. She doesn't mind if they are served for all her meals, everyday. These cinnamon flavored banana pancakes studded with ooey gooey chocolate chips are just her kind. Soft, fluffy and yummy. Quick to whip up and a perfect foil for those over ripe bananas lying in the fruit basket. If serving kids / chocolate lovers, top the pancakes with more chocolate chips. Or omit chocolate from the recipe completely if it is not preferred.
Ingredients for 8 pancakes:
1 tbsp flax meal (Or one egg substitute)
1/2 cup wheat flour
1/2 cup all purpose flour
1.5 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 tbsp. brown sugar
2 tbsp. melted butter
3/4 cup to 1 cup milk at room temperature (Start with 3/4 cup and add more if the batter is too thick.)
1 cup mashed banana / 2 small sized ripe bananas
4 - 6 tbsp. semisweet chocolate chips
Maple syrup, banana slices & chocolate chips to serve
1. Whisk flax meal and 3 tbsp. warm water together and leave aside for about 5 minutes.
2. Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
3. Blend the flax meal mixture and the remaining ingredients mentioned above into a thick batter. (Leave the last one from the list - the maple syrup, banana slices and chocolate chips reserved for serving)
4. Pour about 1/4 cup batter of batter onto the pan. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook for about 30 - 40 seconds more. Transfer onto a serving plate. Repeat the steps with the remaining batter.
5. Serve the pancakes warm. Top them with banana slices and more chocolate chips if desired and drizzle with maple syrup.
These go to blogging marathon #57 and check here to find out what other marathoners are cooking today.