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Banana pancakes with mini chocolate chips make this buttermilk pancake recipe a special breakfast treat.
Heat lightly greased griddle or skillet to 350ºF or until drops of water sizzle.
Stir together flour, sugar, baking powder, baking soda and salt in bowl. Add buttermilk, banana, egg and melted Butter with Canola Oil; beat with whisk just until smooth (batter will be thick). Stir in chocolate chips.
Spoon 1/4 cup batter, for each pancake, onto hot griddle; spread to form 4-inch circle. (If batter is too thick, stir in 1 to 2 tablespoons buttermilk.) Cook pancakes 2-3 minutes or until bubbles form on top. Turn pancakes; continue cooking 2-3 minutes or until browned. Keep warm. Repeat with remaining batter.
Serve warm pancakes with Butter with Canola Oil and syrup.
*Substitute 1 tablespoon vinegar and enough milk to equal 1 cup. Let stand 5 minutes.
Dietary Fiber: 1g
This is the best pancake recipe I have ever tried. My son ate six and usually eats just two. We didn"t even use syrup. We will definitely will be having these again.
I have served these for brunch the last 2 years for Mothers Day....they are deliciousjust as they are...didn't need any syrup!Will be making these again & again!
These were delicious but oh so sweet. One pancake was enough! Next time I would back off the chocolate chips either cutting them in half or omitting them completely. Delicious! Just strong.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/953
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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