Chocolate Chip Elvis Pancakes

  Desserts

I'm one of 13 children, so making a recipe that everyone likes can be a challenge. This chocolate peanut butter pancakes recipe was a Saturday-morning special that we all loved.

Chocolate Chip Elvis Pancakes

Average Rating: 5

TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
YIELD: 16 pancakes.

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup peanut butter
  • 1-1/2 cups 2% milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped ripe banana
  • 1/2 cup semisweet chocolate chips
  • Maple syrup, optional

Instructions

  • 1. In a large bowl, whisk flour, brown sugar, baking powder and salt. In another bowl, whisk egg, peanut butter, milk, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in banana and chocolate chips.
  • 2. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with additional bananas and syrup.
    Freeze option:
    Freeze cooled pancakes between layers of waxed paper in an airtight container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375آ° oven until heated through, 5-10 minutes. Or stack 2 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts

2 pancakes: 291 calories, 13g fat (6g saturated fat), 38mg cholesterol, 429mg sodium, 37g carbohydrate (13g sugars, 2g fiber), 7g protein.

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