Recipe: Banana Blueberry Chocolate Chip Cinnamon Pancakes

This weekend I brought home a bunch of bananas and a half carton of eggs, and had a go at my own version of these healthy pancake recipe(s) from Buzzfeed. Flipping things is usually my weakness, yet I keep taking it on. Regular pancakes, green onion pancakes, blinkity blanking crepes… but I am happy to say that by the third round of pancakes I had it down pretty good.

Made with The Country Hen eggs every time, because they are free range, organic… and the only 6-egg carton available at my local grocery store, which works out quite nicely.

And as for the syrup, that came about mainly because I had some still hard cider that had been hanging out in the fridge for a while. It was still okay, but, you know… a little past its Best By date. Whoops. So I used it for cooking, and the results were very tasty with a hint of boozy — let’s hear it for 6.9% AVB!

On their own the pancakes are quite good, moist and almost bready with bursts of hot blueberry juice here and there. With the syrup they were absolutely perfect, although that does send the “healthy” part into a little bit of a decline.

Pancakes last night:

Pancakes this morning:


Banana Blueberry Chocolate Chip Cinnamon Pancakes with Blueberry Cider Syrup

Note: Mix by hand. It’s just more fun that way, and quick enough that it’s not worth the extra dishes. 

Syrup Ingredients:

(makes about 6oz of syrup)

  • 1 1/2 c fresh blueberries
  • 3 tbsp raw sugar
  • 1-2 splashes of Gowan’s Sierra Beauty Heirloom Cider

Directions:

  1. Toss it all into a pan, stir the sugar in, and cook on medium heat.
  2. When the liquid starts to bubble, start bursting some of the blueberries. You don’t have to do all of them, but I did because I still has nice, fresh, whole blueberries to put on top later if I wanted.
  3. Decide how thick you want it and take it off the heat at that point.
  4. Set aside to cool a bit while you make the pancakes.

Pancake Ingredients:

(makes about 10 one-spoonful-of-batter-pancakes)

  • 2 bananas, mashed
  • 2 large brown eggs (I used The Country Hen organic)
  • 1/2 c rolled oats (gluten free)
  • 1 tsp cinnamon
  • 1/4 tsp salt (or less)
  • 1 tsp vanilla extract
  • 1/4 c semi-sweet chocolate chips
  • 1/2 c fresh blueberries

Directions:

  1. Mash the bananas with a fork and stir in the eggs.
  2. Stir in the cinnamon, salt, and vanilla extract.
  3. Stir in the chocolate chips and blueberries.
  4. Coat a pan with cooking spray (I use a butter spray) and dollop in as many pancakes as will fit. I did two pancakes at a time, of about one large spoon scoop each.
  5. Cook on medium heat. If you have a gas stove, go for 5 or 4. If you do not, I cannot help you.
  6. Let them cook until you start to see bubbles or some evidence of cooking-related activity toward the middle of the pancake. It needs relatively low heat is because between the oats, chocolate chips, and blueberries, these glop on a little thick. Keep an eye on the bottom so they brown rather than burn, but take care not to rip the pancake or tumble the blueberries while checking.
  7. Flip and repeat. Give them a little squish down if you want some of the blueberries to burst.

Serve warm with syrup poured on top to taste!

2017-08-06 13.46.01

 

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