spiced, semi-virtuous banana chocolate chip pancakes for dinner like a boss!

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Some evenings you want to keep life simple. You want to inchworm home, sit in a hot shower and let the water run, watch a bad movie (or three), and fry up some pancakes. After a long, exhilarating day in the office, I’m doing just that.

And while these hotcakes are a tad unphotogenic, I assure you they make up for it in flavor.

INGREDIENTS: Adapted from The Kinfolk Table: Recipes for Small Gatherings
1 large egg
1 overripe banana, mashed
1/2 cup almond milk
2 tbsp fresh lemon or orange juice
1 tbsp unsalted butter, melted + cooled
1 tsp vanilla extract
1/2 cup whole wheat pastry (or oat) flour
1/2 cup almond meal
1 1/2 tbsp coconut palm sugar (brown sugar will also do)
1 tbsp flax meal
1 tsp baking powder
1 tsp ground cinnamon
1/4 cup bitter or semi-sweet chocolate chips (optional)

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DIRECTIONS
Whisk the egg in a medium bowl until well beaten, then whisk in the mashed banana, almond milk, lemon (or orange) juice, melted butter, and vanilla, and mix until well combined.

Whisk the flour, almond meal, sugar, flax meal, baking powder and cinnamon together in a large bowl. Stir the banana mixture into the flour mixture just until combined. Allow the batter to sit at room temperature for 8-10 minutes, then stir in the chocolate chips (if using).

Heat a large pan over medium-low heat. Brush the pan with butter and pour about 1/4 cup of the batter onto it. You may be able to fit 3-4 cakes on a large pan, but don’t overcrowd it, or you’ll bring down the cooking temperature. Cook for 3-4 minutes or until the edges are set and the surface is bubbly. Flip the pancake with a spatula and cook for another two minutes. Transfer to a plate and repeat with additional butter and remaining batter.

Makes about a dozen 4-inch pancakes. Serve hot with maple syrup.

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