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Chocolate Chip-Banana Pancakes

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Chocolate Chip-Banana Pancakes
  • Prep 10 min
  • Total 14 min
  • Servings 12
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Enjoy the favorite muffin flavor of banana-chocolate chip in pancakes!
Updated Nov 15, 2007

Ingredients

  • 2 eggs
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 large banana, chopped
  • 1/2 cup miniature semisweet chocolate chips
  • Maple syrup, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat griddle to 375° or heat skillet over medium-high heat; grease with shortening if necessary (or spray with cooking spray before heating).
  • 2
    Beat eggs in large bowl with wire whisk until lightly beaten. Beat in remaining ingredients except banana, chocolate chips and syrup just until smooth. Stir in banana and chocolate chips.
  • 3
    For each pancake, pour batter by slightly less than 1/2 cupfuls onto hot griddle. Cook about 1 1/2 minutes or until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.

Tips from the Betty Crocker Kitchens

  • tip 1
    Banana splits, anyone? Just add sliced fresh strawberries and whipped cream.
  • tip 2
    Serve a special syrup to complement chocolate and banana pancakes. Heat 1 cup maple syrup and 3 tablespoons creamy peanut butter to boiling over medium heat, stirring frequently; boil and stir 3 minutes.

Nutrition

160 Calories, 6 g Total Fat, 4 g Protein, 23 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
55
Total Fat
6 g
Saturated Fat
3 g
Cholesterol
45 mg
Sodium
220 mg
Potassium
150 mg
Total Carbohydrate
23 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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