Chocolate Chip Elvis Pancakes
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
YIELD: 16 pancakes.
I'm one of 13 children, so making a recipe that everyone likes can be a challenge. This chocolate peanut butter pancakes recipe was a Saturday-morning special that we all loved. —Keenan McDermott, Springfield, Missouri
Ingredients
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1-3/4 cups all-purpose flour
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2 tablespoons brown sugar
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3 teaspoons baking powder
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1/2 teaspoon salt
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1 large egg, room temperature
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1/4 cup peanut butter
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1-1/2 cups 2% milk
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3 tablespoons butter, melted
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1 teaspoon vanilla extract
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1/2 cup chopped ripe banana
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1/2 cup semisweet chocolate chips
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Maple syrup, optional
Directions
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1.
In a large bowl, whisk flour, brown sugar, baking powder and salt. In another bowl, whisk egg, peanut butter, milk, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in banana and chocolate chips.
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2.
Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with additional bananas and syrup.
Nutrition Facts
2 pancakes: 291 calories, 13g fat (6g saturated fat), 38mg cholesterol, 429mg sodium, 37g carbohydrate (13g sugars, 2g fiber), 7g protein.
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