I made a batch of these on Sunday for Matt's Fathers Day breakfast, and they were deliciously sweet but, surprisingly, not too rich or filling. I used a "healthy" pancake recipe from SkinnyTaste.com as the base, then added a few additional flavors. Matt and I both love sliced bananas in our pancakes (in addition to smashed up bananas in the batter), so I also added more fruit; when you cook the pancakes, the banana slices become almost caramelized and give the pancakes a great texture as well as extra moisture.
Before serving, I slathered some all natural PB on top then drizzled over pure Vermont maple syrup. Omg. I also served our 'cakes alongside some Morningstar Farms vegetarian "bacon" (don't hate, it's delish!) and Kona coffee. A king's breakfast if you ask me!
Banana, Chocolate Chip & Peanut Butter Pancakes
Serves 4 (Adapted from Heart-Shaped Chocolate Chip Banana Pancakes from SkinnyTaste.com)
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
2 large bananas (1 mashed, 1 sliced)
1 cup skim milk
3 egg whites
2 tsp. canola oil
1 tsp. vanilla
1/4 cup mini chocolate chips
4 Tbsp. peanut butter
In a large bowl, combine flour, baking powder, salt and cinnamon. In a separate bowl, whisk together milk, mashed bananas, egg whites, oil and vanilla. Pour the wet ingredients into the dry and mix with a fork until combined well. Do not overbeat.
Heat a skillet over medium-high heat and spray with cooking spray. Pour pancake batter out in 1/4 cup increments. Top each pancake with sliced bananas and a sprinkle of chocolate chips. Cook for about 2-3 minutes. Once pancakes begin to bubble, flip and cook for another 1-2 minutes.
Top pancakes with peanut butter and maple syrup. Enjoy!