Since I love to cook & bake and trying new recipes is one of my favorite things- I thought every Tuesday I’d start sharing a new recipe I’ve recently tried. I’ll give you my reviews & any revisions I made and maybe you’ll find a new family favorite to add to your menu rotation.
Today’s recipe comes from Our Best Bites- one of my “go-to” recipe sites. The two gals that run it are great at coming up with awesome recipes that are usually easy to make and their posts are not only witty, but have great pictures too! Anytime I’m looking for something new to tempt my kids taste buds- Our Best Bites is one of my first stops.
In keeping with my pledge to make breakfast at least 3 days before school (and therefore saving my cereal stockpile from being devoured within a week)- I decided to treat my Littles to these:
These Banana Chocolate Chip Pancakes are good by themselves, but what puts them over-the-top and turns them into incredible is the Peanut Butter Maple Syrup. The kids were raving how good they were, but I figured they were just happy they got to have chocolate in some way before noon. Then I took a bite. OMGoodness- I literally was amazed and couldn’t stop myself from shoveling a few more bites in. These are one of the best flavored pancakes I’ve ever had. You MUST try these- but be forewarned that they are irresistible. If you find yourself taking some of cooled extra ones you made for the freezer and dipping them in the leftover PB syrup at lunch & snack time and I-just-wandered-into-the-kitchen time- don’t say I didn’t warn you. (Not that I did that!)
As far as the making of them- I took it easy on myself since I knew in the morning I would only be half awake & way too tempted to skip making the pancakes in favor of just cracking eggs in a pan. I prepared as much of the recipe as I could the night before: I mixed the dry ingredients in my mixing bowl and tossed the chocolate chips with the flour in a small container (a great tip I learned from the recipe- it stops them from sinking to the bottom of the batter). Then I mixed the wet ingredients in a small bowl and mashed the bananas in a separate bowl and put them both in the fridge. When morning came all I had to do was dump & mix, no measuring, it made making breakfast a breeze! The batter was thinner than I usually like, but the pancakes cooked up nice & fluffier than I.expected. I really loved the texture of them too. This recipe is a keeper for our family and will definitely be made again.
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