My first go-round was OK. I used two cups of multi-grain flour and the pancakes spread out a bit too much despite the fact that they batter seemed really thick. I added more flour on the second batch I put on the griddle and that solved that problem. What I didn’t like was that there wasn’t an overwhelming taste of banana. It was like hint of banana. And I forgot to add the salt so that didn’t help matters out at all. Also, I remembered why in the past I’ve never mixed chocolate straight into the pancake batter: it burns on the griddle. Normally I would add chocolate chips individually to each pancake once on the griddle and try to poke the chocolate chips down into the batter with my spatula so that the chocolate was not touching the surface and, therefore, wouldn’t burn. I was reminded why I always used that technique the first time I tried this recipe.
- 2 to 3 c. flour (use your preference)
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 c. plain Greek yogurt
- 1 c. milk
- 2 bananas, mashed
- 2 T. oil
- 1 tsp. vanilla extract
- ½ c. mini chocolate chips (I used shards of milk chocolate from a brick of chocolate I had lying around)
- Heat a large skillet or griddle to medium heat and spray well with non stick cooking spray.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the mashed bananas, greek yogurt, milk, oil, and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips.
- Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes.
- Serve with extra chocolate chips, fresh fruit, or pure maple syrup!