Chocolate Chip Banana Pancakes by Offbeat + Inspired
A Twist on an old Classic
RECIPE + PHOTOS BY OFFBEAT + INSPIRED
The girls at Offbeat & Inspired have a way of taking the simple and turning it into something extraordinary, which is a true testament to their creative spirits. These amazing pancakes are a perfect example of that – a classic breakfast staple that they have managed to fill with even more warmth and childhood nostalgia. These flavorful pancakes are the perfect start to a lazy Sunday, or even as a dinnertime treat, if you’re feeling “offbeat and inspired!”
- 3 cups flour
- 2 Tbsp sugar
- 1 tsp cinnamon
- 2 tsp baking powder
- 2½ cups 2% milk
- 3 medium bananas, mashed
- 2 eggs, lightly beaten
- 2 tsp vanilla bean paste
- 1 cup semi-sweet chocolate chips (I used Ghirardelli)
- a handful of chocolate chips for sprinkling (optional)
- coconut oil or butter for greasing your griddle/pan
- Sift together the flour, sugar, cinnamon and baking powder in a large bowl.
- Whisk together milk, mashed banana, eggs and vanilla bean paste in a medium bowl.
- Stir the wet mixture into the dry until just combined.
- Fold in the chocolate chips.
- Ladle the pancake batter onto a griddle (350 degrees F) lightly greased with coconut oil (or butter) with a ½ cup measure to make sure your pancakes are all the right size.
- Flip when bubbles start to form on the surface of the cakes and the bottoms are golden brown (about 3-5 minutes on each side).
- While the pancakes are still warm, you can sprinkle some chocolate chips over the top and let them soften a little before serving.