Do you ever have those moments in your life when you begin something new and your so excited about it that you want to do all the things for it? Well, thats how this recipe got created.
It was when I had first started talking to my boyfriend. He is a resident at a local hospital in town so his days always start before sunrise. He also had this obsession with jello during his acute care surgery rotation. We’re talking like 2-4 cups a day! He would always text me a picture of it in the morning so I began thinking, he has to eat more than jello for breakfast? But I didn’t ask because I already an idea on how to solve this problem.
He has a sweet spot for chocolate and I had recalled him mentioning the combination of banana and chocolate. So I got my ingredients together, headed to the kitchen and whipped up some banana chocolate chip pancakes from scratch. I love cooking from scratch because it allows you to be your own navigator in the kitchen and you can adapt the flavors to your own tastebuds!
I surprised him with the pancakes the next day and he was quite caught off guard. Maybe because we didn’t know each other super well yet and he hadn’t figured out how much I loved to cook or bake just because. I also found out he ate more than jello for breakfast! That was a sigh of relief lol. But now he had homemade pancakes to go with it so he wasn’t going to turn them down.
Another flavor combination he loves is chocolate peanut butter. So he normally likes to enjoy these pancakes heated up with a nice layer of peanut butter on top! And if we have cookie butter on hand he’ll go for that. In fact, I introduced him to cookie butter and he loved it so much he went through 3-4 jars in just a few weeks! Talk about finding a food you love!
These pancakes can easily be made in bulk and stored in the freezer in freezer bags. That way you can always have some on hand, because wouldn’t that be amazing?!
- 1 1/2 cups flour or Kodiak cakes pancake mix
- 2 TB brown sugar
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup milk
- 2 bananas, mashed
- 1 egg
- 1 tsp vanilla
- 1/4 cup mini chocolate chips
Whisk together dry ingredients.
Mash bananas in separate bowl. Combine with rest of wet ingredients.
Add wet ingredients to dry and stir until thoroughly mixed.
Fold in chocolate chips.
Heat skillet over medium and let batter rest for 5-10 minutes before pouring your pancakes.
Serve immediately or allow to cool before wrapping up.
Store in refrigerator in individual bags for easy on the go breakfast. Or place them in freezer bags in the freezer to have on hand for future days.
To make your pancakes fluffy place a cover over the skillet after pouring your pancake on! This allows the heat to stay trapped in the pan to help the pancake rise.