- 1 1/2 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoons salt
- 1 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon canola oil
- 1 large or extra large egg
- 2 small-medium ripe bananas
- 6 tablespoons mini chocolate chips (or regular chips chopped up) mixed with 2 teaspoons flour
- Cooking Spray or butter for pan
- 1 cup 100% real maple syrup
- 1/2 cup creamy peanut butter
Combine flours, 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 little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6″) and 2 T 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.
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.
I’ve found the consistency of the pancake batter to change a bit depending on the size and specifics of bananas. If you find your batter is just too thick to really spread well, just drizzle in a few extra tablespoons of buttermilk or milk until it does.