Buttermilk Chocolate Chip Pancakes

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Credit: Pamela Aught, RD
Chef & Child Ingredient of the Month, May 2014

From the Chef

“Use an overripe banana for easier mashing and extra sweetness.”

Ingredients

¾ cup all-purpose flour
2 tablespoons sugar
½ cup toasted wheat germ
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs, lightly beaten
1 cup reduced-fat buttermilk
1 banana, mashed
¼ cup semisweet or milk chocolate chips
Vegetable oil cooking spray

Instructions

1. Combine the flour, sugar, wheat germ, baking powder and baking soda in a large bowl; set aside.

2. Whisk together the eggs, buttermilk and banana in a separate medium-sized bowl.

3. Pour the wet ingredients over the dry and stir just until mixed. Stir in the chocolate chips.

4. Spray a skillet with the cooking spray; heat over medium-high heat. Sprinkle a few droplets of water on the surface; the skillet is preheated when water sizzles.

5. Spoon the batter onto the hot skillet using a ¼-cup measure. When bubbles appear in the center of the pancake, flip it to the other side. Cook both sides to golden brown.

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Tags

Breakfast, Chef & Child

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Association of Nutrition & Foodservice Professionals