These banana chocolate chip pancakes are fluffy on the inside, slightly crisp around the edges. A perfect treat for your next lazy morning!
- 1.5 cups of milk (I used almond milk)
- 4 tbsp white vinegar
- 1 cup all purpose flour
- 1 cup whole wheat flour (or use 1 cup more of all purpose flour)
- 1/4 white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 4 tbsp canola oil
- 1 tsp vanilla extract
- 1 large banana, thinly sliced
- 2-3 tbsp chocolate chips
- Cooking spray
- Maple syrup
- Heat a large pan over medium-high heat. The pan should get nice and hot so the pancake edges crisp.
- In a large bowl, mix together milk and vinegar. Set aside so the milk can "sour".
- Combine the flours, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
- Whisk the eggs, oil, and vanilla extract into "soured" milk.
- Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Spray your pan with cooking spray. Drop 1/4 cupfuls of batter onto hot pan.
- Place three banana slices and a couple of chocolate chips on the top (uncooked) side.
- Cook until bubbles appear on the surface, about 3-5 minutes per side. You can also slide a spatula under the edge and check that it's sufficiently browned.
- Flip and cook another 3-5 minutes. Serve with maple syrup. Enjoy!
Freeze leftovers! Let cooked pancakes cool to room temperature, then layer wax or parchment paper between each pancake. Store in an airtight container or Ziploc.
Put in the refrigerator overnight to thaw. If they are still a bit frozen you can cook on a lower power setting or defrost mode first.