Um, yeah….. these pancakes have everything my kids (and husband) just love! Even though, I am not as big of a peanut butter lover, I have to admit, these pancakes are super delicious, without being overpowered by peanut butter. If your kids don’t have any nut allergies, these are a MUST TRY breakfast recipe. If your kids can’t eat peanut butter, then I’d suggest just making them with the bananas and chocolate chips!
Just a quick tip…. when adding chocolate chips to your baked goods, add them into your flour mixture so they won’t sink to the bottom of the bowl. If you don’t have any buttermilk at home, you can make your own by adding 1 tblsp white vinegar or lemon juice to 1 cup of plain, low fat milk and allow to sit for five minutes.
- 2 cups white whole wheat flour
- 1 tblsp organic sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips (I prefer Ghiradelli)
- 3 eggs
- 2 cups buttermilk (or low fat plain milk with 1 tblsp white vinegar)
- 4 tblsp organic unsalted butter, melted
- 4 ripe bananas, peeled and mashed
- 1 tsp vanilla
- 1/2 cup creamy organic peanut butter (I prefer the Whole Foods 365 organic brand)
- 1/4 cup chopped pecans (optional)
- Preheat griddle or pan to 350 degrees.
- In a large bowl, whisk together flour, sugar, baking powder, salt and chocolate chips. Set aside.
- In a separate bowl, whisk eggs, buttermilk, melted butter, bananas and vanilla. Set aside.
- In a small glass bowl, melt peanut butter in microwave for 20 seconds until smooth. Add to wet ingredients.
- Combine wet and dry ingredients together and mix until thoroughly combined, being careful NOT to over mix the batter.
- Melt some unsalted butter on the griddle and using a small ladle, pour pancake batter, about 2 inches apart. Turn pancakes when you see bubbles starting around the edges.