There is nothing like a big stack of pancakes on a Saturday morning when you can just sit around and eat till noon. I found this banana pancake recipe to be so easy and the pecans and chocolate chips make it extra special. The great thing about this recipe is that you add the chocolate chips and pecans at the end. I would definitely go for both, but if you have a picky eater or two, you can make a couple without either the chocolate chips or pecans.
Recipe Notes
Make sure you mush the bananas so they are almost liquid. This will help the banana to evenly spread throughout the batter. Make sure and cook the pancakes on low to medium heat, but allow both sides to brown completely so that they will be cooked through.
Ingredients
1 cup all purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
dash of cinnamon
dash of vanilla
1/2 cup milk chocolate chips
1/2 cup chopped pecans
Step by Step
1. Combine flour, sugar, baking powder, salt and cinnamon in a bowl.
2. In another bowl, combine egg, milk, oil, bananas and vanilla.
3. Stir flour mixture into liquid mixture until just combined.
4. Heat a nonstick skillet over low to medium heat.
5. Pour a 1/4 cup of batter in a circle on heated pan.
6. Place chocolate chips and pecans on wet side of batter slightly pushing them into the batter.
7. When edges of pancake start to bubble, flip with a spatula.
8. Allow pancake to brown completely on the other side.
9. Repeat until batter is gone. Keep pancakes warm in the oven on very low heat while the rest are cooking.
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