So the hubby went to this cute breakfast place in downtown Portsmouth and they had these pancakes that were Elvis’ favorite – chocolate chip banana peanut butter pancakes. I almost died when I heard about them and immediately wanted to recreate my own version at home. These would be perfect for a lazy Sunday or holiday morning breakfast with the family.
Basic Pancake Recipe
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 Tbsp canola/vegetable oil
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/3 cup water
- 1/2 cup soy milk
Sift together the flour, baking powder, salt, and cinnamon. (This step REALLY makes the pancakes super fluffy, don’t skip if you have a sifter). In a separate bowl combine all wet ingredients. Add wet ingredients to dry and mix with a hand mixer (or whisk) until combined. Do not over-mix or the pancakes will become tough. Pre-heat your griddle or large skillet on the stove.
Additional Ingredients:
- 1/2 cup chocolate chips
- 1-2 large bananas, thinly sliced
- 1/4 cup peanut butter
Pour a 4-5 inch pancake and drop chocolate chips onto the batter in the pan. Then place 5-6 thin banana slices onto the pancake as well. Pancake will expand when you add chips and banana slices. Repeat one at atime for each pancake. This recipe yields about 6-7 large pancakes.
When pancakes are finished, place two on a plate and smear peanut butter between the two pancakes. Add maple syrup if you want, but these are awesome on their own.
Pancake Recipe adapted from Vegan Brunch
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