Eggless Banana-Chocolate Buttermilk Pancakes
Breakfast and Dessert in One!
These are delicious, fun pancakes for children of all ages! People will fight over the last one. They're also super easy -- they take maybe 5 minutes more than using pre-packaged pancake mix.
You can vary the amount of bananas and chocolate chips based on your desired ratio of light-and-fluffy to thick-and-decadent. Don't worry about perfectly circular pancakes -- these are meant to be chunky. You want to be able to see some of the delicious filling!
1 1/2 cups flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups buttermilk
3 tbsp. unsalted butter, melted
4 tbsp. corn starch
4 tbsp. water
1/2 tsp. vanilla
1 1/2 - 2 ripe, yet firm bananas, thinly sliced or mashed (depending on the ripeness of your bananas)
1/2 - 2/3 cup chocolate chips
Preheat a griddle or several skillets (cast iron, preferably) over medium low heat.
Whisk all the dry ingredients thoroughly together in a large bowl.
In a small bowl, whisk together the corn starch and water until smoothly blended.
In another large bowl, whisk together the buttermilk, melted butter, vanilla and corn starch-water mixture.
Pour the wet ingredients over the mixed dry ingredients and gently mix until just combined. Then, gently fold in the banana slices and chocolate chips.
Grease the heated griddle or skillets with just a touch of butter or oil or Pam. Using a 1/3-cup measuring cup, pour a scoop of batter onto the griddle. Use the back of the cup to nudge the batter into an evenly flat round (but don't worry if it's a little rough around the edges!). Cook until each side is a light golden brown, about 2-3 minutes per side. Serve immediately or put the cooked pancakes in a 200 degree oven to keep warm.
These pancakes do not need syrup :-)
Makes 10-12 pancakes.
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