This recipe of pancake has such perfect and familiar flavors that you will just not able to resist digging in to someone else’s plate, after finishing yours, of course! The day I made these, I had them for breakfast, as my untimely snack, and topped these beauties with ice cream and fresh fruits for dessert! Yes, that’s true. It is certainly one of the most delicious preparation with such superb texture, taste, flavors.

Add flour to a medium sized bowl with baking powder, baking soda, salt, granulated sugar, salted butter, and milk. Mix everything well until no lumps are present. Crack open the egg in pancake batter with vanilla extract.

Mix everything until just combined. Fold in the sliced bananas. Save half a teaspoon of the chocolate chips separately and add the remaining chips in to the batter. Heat a non stick pan and brush it lightly with canola oil.

Pour a ladleful of the pancake mix over hot pan and let the mixture cook on medium heat until bubble appears. Flip the pancake and cook it on the other side for another 2 to 3 minutes.

Remove the pancake from pan and repeat this process with the remaining pancake batter.

Serve hot pancakes with honey, saved ½ teaspoon of chocolate chips and some coconut powder. Enjoy!

TIPS

– Make sure you move your hands in only one direction while you the batter.

– Maintain the cooking temperature and you might need to keep a watch over the cooking pancakes the whole time.

– Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe.

Nutritional information (per serving): 265 Calories, 9.8g Total fat (5.6g Saturated fat, 0.7g Polyunsaturated fat, 2.1g Monounsaturated fat), 60.4mg Cholesterol, 391mg Sodium, 238.5mg Potassium, 39.6g Total carbohydrates (2g Dietary fiber, 16.4g Sugars), 6g Protein