Monday, March 30, 2015

Banana Chocolate Chip Pancakes with Toasted Almonds

Growing up my mom would always make a ‘special Easter breakfast’ that usually consisted of strawberries & cream. It was super simple but rich & memorable & we loved it. Now that Easter is almost here I think these pancakes with bananas, chocolate chips & toasted almonds would make for a memorable tradition or you can make them on any weekend morning that you want to make special.

What do you make on Easter morning? Is it something traditional or something new each year?
  • 1 1⁄2 cups flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon cinnamon
  • 1 1⁄4 cups milk
  • 2 tablespoons apple cider vinegar
  • 1⁄2 cup banana, mashed (2 small or 1 large)
  • 1 egg, separate
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons butter, melted
  • 1⁄2 cup chocolate chips (plus extra - for extra & garnish)
  • 1/4 cup sliced almonds (optional)

  1. Combine the milk & the vingar & let sit for 15 minutes so that the milk sours. It sounds gross but it works & that’s what I did here & I loved it so I’m sticking with it 
  2. Combine flour, sugar, baking powder, salt & cinnamon in a large bowl.
  3. In a small bowl mash the banana until it looks like baby food.
  4. Fold the mashed banana into the flour mixture
  5. Add the egg yolk, (cooled) melted butter & vanilla to the milk & vinegar mixture. Stir well until combined.
  6. Slowly mix the milk mixture into the dry flour mixture until combined.
  7. In a small bowl beat the egg white into stiff peaks with a whisk & some muscle or with an electric beater.
  8. Fold in the chocolate chips.
  9. Then carefully fold in the egg whites. The more white you can see the better, this will ensure some fluff in your pancakes so don’t go nuts stirring it in.
  10. Heat a griddle, sprayed with oil on medium heat. Using an ice cream scoop, pour batter onto griddle making 3 inch rounds.
  11. Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
  12. Prepare remaining pancake batter as directed adding more spray if needed.
  13. While making your pancakes toast the almonds in a small skillet over medium heat just until they start to brown. Then remove them from the heat.
  14. Place pancakes on individual plates and sprinkle with chocolate chips & toasted almonds. To enhance this sugar rush serve with maple syrup or powdered sugar. 

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