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Pancakes with chocolate chips, toasted pecans, oats and bananas

July 12th, 2010

Breakfast

On Sunday, Jason went fishing seriously early in the morning and left me to clean out my Tivo. I had recently read Joy The Baker’s  post about the single lady pancake. She had me at “This is one big pancake.  It’s got oats and banana slices and chocolate chips.  Um… amazing.  On top?  More banana slices and toasted pecans.”

I scurried to the kitchen to start mixing up what seemed to be the quintessential breakfast. I had whipped up all the ingredients, put on the soundtrack to Something’s Gotta Give and was ready to heat up the stove when I realized the breaker for the stove was dead. I tried for 15 minutes walking into the laundry room, flipping the switch and running to the stove to see if the light was on. 15 freakin minutes. Nothing stands between a pregnant lady and a pancake this good.

I put my batter into the fridge and ended up with a bowl of Rice Krispies. Massive dissapointment set in. I sulked, headed back to bed and watched more movies.

Jason came home and felt horrible about what transpired. He held the breaker switch against the wall as I completed this heavenly pancake. It was awesome and the pancake for one became a pancake for two.

Pancakes with chocolate chips, toasted pecans, oats and bananas

1/3 cup all-purpose flour
1 Tablespoon dried oats (quick cooking or regular)
2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 Tablespoon plus 2 teaspoons vegetable oil
1/4 cup plus 2 Tablespoons buttermilk (buttermilk is best , but you could also try regular or soy milk.)
dash of vanilla extract
small handful semi sweet chocolate chips
15 banana slices
toasted pecans

In a small bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt. In a separate bowl whisk together oil, vanilla extract and buttermilk. Combine the wet and dry ingredients and stir to combine. The mixture will be thick. Fold in the chocolate chips and half of the banana slices.

Heat a small frying pan with a teaspoon of oil. Pour in the pancake batter and spread some with the back of a spoon. Cook over medium heat until bubbles form and pop on the surface of the pancake.

Flip. It’s ok if it doesn’t flip perfectly… it’s just you enjoying this pancake, remember!?

Cook until golden brown. Remove from pan and onto a plate. Top with the remaining banana slices, toasted pecans and maple syrup.

 

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