Chocolate Chip Banana Pancakes

To all of those who are celebrating- Happy 40th UAE National Day!

This Friday had me waking up to an empty house since everyone had gone off to spend the entire day at a park, something which I decided to opt out of at the last minute. But since it still had me waking up and thinking about how nice the weather at the park would have been,  I decided that this sort of brooding calls for an indulgent breakfast. Pancakes for breakfast are one of my specialties, and probably the fastest thing I can make. I tend to make normal pancakes but occasionally like to add a different twist with flavors of cinnamon, nutmeg, and sometimes oats and nuts as well. After I saw a few bananas sitting on the kitchen table I whipped up a batch of hot, chocolate chip banana pancakes.

This is a really simple and the pancakes turned out soft and chewy. The banana gives a slightly different taste to that of normal pancakes, which a lot of people may not like but I would still recommend giving it a shot but as a variation, try blueberries instead of bananas. I couldn’t be bothered to ground up almonds hence used oats instead. Using whipped cream to serve these pancakes is just the cherry on top of the icing. I used fresh yoghurt instead and chopped up some almonds (couldn’t be bothered with toasting them!). On a side note, these pancakes are also delicious when accompanied by ice cream.  Here’s a photo where you can see a glimpse of the mini chocolate chips:



Ingredients:
2 ripe bananas
7/8 cup milk
2 eggs
1 1/4 cups self-raising flour
1/4 cup ground almonds (or oats)
1 tablespoon sugar
1 1/2 tablespoons mini chocolate chips


Topping:
whipping cream or yoghurt
1 tablespoon icing sugar

toasted chopped almonds

1. In a bowl, mash the bananas with a fork, combine with the milk and eggs. Sift in the flour, ground almonds or oats, and sugar. Add the chocolate chips and stir to produce a thick batter.
2. Heat a non-stick frying pan. After a few minutes, drop spoonfuls of the pancake mixture on to the pan, allowing room for them to spread. When the batter starts to bubble, turn the pancakes over and cook briefly on the other side.
3. Lightly whip the cream or yoghurt with the icing sugar to sweeten it. Spoon the cream onto the pancakes and decorate with chopped or slivered almonds.

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