I *heart* pancakes anytime of the day…

My favorite ice cream of all time is B&J Chunky Monkey, this is how I first appreciated the concept of love..the love for good quality ice cream…

Anyway, I came across this recipe that was inspired by my favorite flavor, Chunky Monkey Pancakes! The pictures alone make your mouth go “Ooooooh… Aaaaaaah..”

After making them so many times, I’ve learned an easier way to get my pancake fix..I use a box of pancake mix instead, and use ALL types of chocolate bars LOL.. the girls love it, they ask for it as a dessert…and the sauce is yum-ilicious..

Chunky Monkey Pancakes
{Banana Chocolate Chip Pancakes with Peanut Butter Syrup}
Recipe by Our Best Bites *they have great recipes*

1 1/2 C flour
3 Tbs sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 C buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large or extra large egg
2 small-med ripe bananas
1/4 C mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour
Cooking Spray or butter for pan

1 C maple syrup
1/2 C peanut butter

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.

For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6″) and 2 T for kid-sized ones (2-3″). Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.

Yield:
28-30 2-3″ pancakes (using 1/8 C batter measure)
14-15 4-6″ pancakes (using 1/4 C batter measure)

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