Chocolate Chip Banana Pecan Pancakes
Easy Chocolate Chip Banana Pecan Pancakes recipe. This is the perfect breakfast or brunch idea for a lazy weekend morning.
Servings: 12 pancakes
Calories: 151kcal
Ingredients
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- 3 tablespoon salted butter melted
- 2 large eggs
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 large banana mashed
- ½ cup chocolate chips
- ¼ cup pecans chopped
Instructions
- In a medium bowl, mix together the flour, baking powder, baking soda and salt.
- In a separate bowl, mix together the butter, milk, eggs, sugar and vanilla. Slowly add in the dry ingredients, mixing until fully combined. Fold in the bananas, chocolate chips and nuts.
- Heat a medium skillet over medium heat and spray with cooking spray. Scoop ¼ cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Flip and cook the other side for 1-2 minutes, or until it is golden.
Notes
- Freeze the leftover pancakes. If you have any extra pancakes, allow them to cool completely before transferring to a large freezer bag. When ready to eat, toast the pancakes in your toaster until warm.
- Do not overmix the batter. This can create tough pancakes rather than fluffy ones. A couple of lumps in the batter is okay!
- Allow the batter to rest for 5-10 minutes. This allows the flour to hydrate, and helps create fluffier pancakes.
- Use a cookie scoop to scoop uniform pancakes and avoid mess. I like this large cookie scoop for pancakes.
Nutrition
Calories: 151kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 251mg | Potassium: 117mg | Fiber: 1g | Sugar: 8g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
