Not all pancakes live up to the “cake” part of their name. And that’s fine. But really now, if you’re going to name something using the word cake, shouldn’t it at least taste like cake?
I think so.
These Peanut-Butter-Banana Chocolate Chip Pancakes… Oh, they totally put the cake back in pancakes. They’re so sweet and pastry-like, it almost feels like a crime to eat them for breakfast. Except, it’s not a crime at all. Not even close. Because you can eat two for only about 350 calories and no added sugar.
Go ahead. Have your cake for breakfast and eat it too.
(Adapted from Chocolate Covered Katie’s Banana Pancakes)
What you’ll need:
2/3 cup flour (I used whole wheat. They’re probably even better using whole-wheat pastry flour. White or Bob’s gluten-free flour should work too.)
1 tsp. baking powder
1/8 tsp. salt
1 tsp. pure vanilla extract
1/2 mashed banana (You can use a whole if you’d like a more banana-y flavor!)
1/2 cup milk of choice (I used Trader Joe’s Unsweetened Vanilla Almond)
1 T coconut oil
2 T Peanut Butter & Co. White Chocolate Wonderful peanut butter (soften in microwave for 8-12 seconds, make sure it comes out pretty gooey so it mixes well with other wet ingredients)
1 Square Ghiradelli Dark Chocolate (broken into small pieces) or 2 T Chocolate Chips (Feel free to add more chocolate if you please!)
What to do:
1. In a medium bowl, whisk together the dry ingredients.
2. In a separate bowl, mix the wet ingredients.
3. Add wet ingredients to dry and mix until well blended. Fold in chocolate pieces.
4. Scoop batter onto an oiled/buttered hot skillet (2 heaping tablespoons per pancake). Cook for 2-3 minutes on each side or until slightly browned.
Makes about 4 medium-sized pancakes. With about 175 calories, 23g carbs, 9g fat, and 5g protein per pancake.