The past two weeks have been crazy and there has been little time to post! Between snow days and work obligations and swim classes for G, I have barely had time for sleep. Okay, that is a bit dramatic but you get the idea. The big day is here and I would be the worst if I didn’t get this recipe up before the weekend. I mean, could you think of a better breakfast in bed treat from your loved one?! Hint hint.
In all honesty, I can’t think of much better than sleeping in and enjoying a delicious breakfast in bed. Every single week (almost) for 40 weeks while I was pregnant with Grace, we made these pancakes. Or we went out for pancakes (and usually cinnamon rolls, too – pregnancy cravings). Now that Grace is here, they are a rare weekend treat.
I adapted this recipe from my girl Ina Garten. I was craving pancakes but there was no sour cream in sight. Instead I subbed greek yogurt, and the results were delicious. And since I only wanted sweets as a pregnant lady, I added in some dark chocolate chips. Just serve with a little warm maple syrup and sliced bananas, and you have yourself a pretty perfect breakfast. I hope you enjoy these as much as we do! Happy Valentine’s Day!
Banana Chocolate Chip Pancakes
Adapted from Ina Garten’s Banana Sour Cream Pancakes
1 cup all-purpose flour
1/2 cup spelt flour
1/4 cup sugar
2 teaspoons baking powder
1.5 teaspoons kosher salt
1/2 cup greek yogurt
3/4 cup plus 1 tablespoon milk
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon orange zest
2 ripe bananas, diced, plus extra for serving
1/2 cup mini dark chocolate chips
Sift together the flours, sugar, baking powder, and salt. In a separate bowl, mix together the yogurt, milk, eggs, vanilla extract, and orange zest. Add the wet ingredients to the dry ingredients, mixing only until combined. Do not overmix.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Using a 1/4 cup measuring cup, ladle the pancake batter onto the skillet. Repeat to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Sprinkle a few dark chocolate chips on each pancake.
Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and cook for another minute until browned. Wipe out the pan with a paper towel, add more butter, and repeat until the batter is used.
Keep pancakes warm on a sheet pan in a 200° oven.
Serve with warm maple syrup and sliced bananas.