Banana Chocolate Chip Pancakes
Serves 2 | with Peanut Butter and Crispy Bacon
Everyone's favourite banana bread recipe but in pancake form! Thick, fluffy and studded with melted chocolate chips, these pancakes are the perfect addition to your lazy Saturday morning. An addicting peanut butter syrup drizzled over top and a side of crispy bacon completes this ultimate brunch!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 cup
All-Purpose Flour
(Contains: Wheat)
3 tsp
Baking Powder
4 tbsp
Maple Syrup
1 unit(s)
Peanut Butter
(Contains: Peanuts)
100 g
Bacon Strips
28 g
Walnuts, chopped
(Contains: Walnuts)
¼ cup
Bittersweet Chocolate Chips
(Contains: Soy)
237 mL
Milk
(Contains: Milk)
1 tbsp
Brown Sugar
1 unit(s)
Egg
(Contains: Egg)
125 mL
Banana Sauce
(May contain traces of: Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy)
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Bake in the middle of the oven until crispy and cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a small bowl.
- Melt 2 tbsp butter in a small microwave-safe bowl.
- Whisk together flour, sugar, baking powder and 1/4 tsp salt in a large bowl.
- Add egg, banana sauce, melted butter and milk, then whisk to combine. (NOTE: Don't over-whisk the batter. The batter will appear slightly thick. This creates fluffier pancakes!)
- Heat the same pan (from step 1) over medium-low heat.
- When hot, add 1 tbsp butter and swirl until melted. Using 1/4 cup batter for each pancake, scoop batter for three pancakes into the pan. Cook on one side for 2-3 min.
- When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min.
- Transfer pancakes to a plate and cover with foil to keep warm.
- Repeat with 1 tbsp butter and 1/4 cup batter per pancake until no batter remains.
- Add peanut butter to the same small bowl (from step 2). Microwave for 20 sec, then stir. Microwave for another 30 seconds until completely warmed through. Set aside.
- Divide chocolate chip banana pancakes and bacon between plates.
- Drizzle melted peanut butter and maple syrup over top, then sprinkle with toasted walnuts and chocolate chips.
