Once every month or so I make my family Sunday brunch. My 8 year old loves it because it is the one day that I don't set any limitations on what we eat. So I make things like French toast, pancakes, grits, lentil sausage, potatoes and and tons of fruit. I haven't made any baked goods or pastries lately because I hate using flour, not because its not the healthiest food but because I hate the mess that flour makes all over my kitchen but this past Sunday I made an exception and made Chocolate Chip Banana Pancakes. Wait! Can you believe that I have never actually eaten a plain banana? I personally think they're gross and they're the only fruit that has a butt. You know. That creepy little hole on the bottom. Lol. However I do like them in things like smoothies and baked goods. They're particularly useful in baked goods and can often times serve as a replacement for eggs and sweetener much like they do in this recipe.
Cook time: 20 minutes
Makes about 6 pancakes
1 mashed ripe banana
1-1/2 tsp of vanilla extract
2 tbs of vegan butter or coconut oil
3 tbs of light brown sugar
1-1/2 cups of room temperature water
1 cup of self rising flour - I use the King Arthur Brand
pinch of sea salt
3/4 cup of mini chocolate chips - we use the Enjoy Life Brand
Place a ripe banana into a medium size bowl and mash it with the back of a fork. Next add the vanilla, sugar and water and stir until combined. Next add the flour and salt to a bowl and slowly mix it into the bowl with the banana mixture making sure not to over mix. Now fold in the chocolate chips. Place a large skillet over medium heat and add in about 1 tbs of oil or butter. Now use a 1/2 cup measuring scoop to scoop out the mixture and pour into your hot pan. Let the pancake cook for about 2 minutes or until small bubbles appear on the surface before flipping. Cook for an additional 60-90 seconds. Now just top with banana slices and more chocolate chips. That's it.