Time 14m Yield 12 Number Of Ingredients 11 Steps:
Heat griddle to 375° or heat skillet over medium-high heat; grease with shortening if necessary (or spray with cooking spray before heating). Beat eggs in large bowl with wire whisk until lightly beaten. Beat in remaining ingredients except banana, chocolate chips and syrup just until smooth. Stir in banana and chocolate chips. For each pancake, pour batter by slightly less than 1/2 cupfuls onto hot griddle. Cook about 1 1/2 minutes or until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Combine flour, sugar, baking powder and cinnamon in a large bowl. After mixing well stir in milk, banana, egg and vanilla. Fold in 1/4 cup chocolate chips. Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds. Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden. Prepare remaining pancake batter as directed adding more spray if needed. Place on individual plates and sprinkle with remaining chocolate chips.
Time 50m Yield 15 Number Of Ingredients 13 Steps:
Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. In large bowl, mix flour, sugar, baking powder and salt until blended; set aside. In medium bowl, beat eggs, milk, melted butter, vanilla and 1/2 cup mashed banana with whisk until blended. Stir egg mixture into flour mixture until just blended (batter will be lumpy). Pour into pan. Sprinkle chips on top. Bake 20 to 24 minutes or until golden brown, center is set and toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Top with Toppings. If desired, serve with additional maple syrup.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Stir baking mix, milk, sugar, egg, and vanilla extract together in a bowl until batter is smooth; fold in banana and chocolate chips until just combined. Heat a non-stick pan over medium-high heat. Sprinkle a few drops water in skillet; they will dance and disappear when skillet is ready. Spoon just under 1/4 cup batter into the pan; cook until bubbles appear on the top of each pancake and bottom is golden brown, 3 to 4 minutes. Flip each pancake and cook until bottom is golden brown, 3 to 4 minutes. Repeat with remaining batter.
Yield 12 pancakes Number Of Ingredients 12 Steps:
Heat lightly greased griddle or skillet to 350°F or until drops of water sizzle. Stir together flour, sugar, baking powder, baking soda and salt in bowl. Add buttermilk, banana, egg and melted Butter with Canola Oil; beat with whisk just until smooth (batter will be thick). Stir in chocolate chips. Spoon 1/4 cup batter, for each pancake, onto hot griddle; spread to form 4-inch circle. (If batter is too thick, stir in 1 to 2 tablespoons buttermilk.) Cook pancakes 2-3 minutes or until bubbles form on top. Turn pancakes; continue cooking 2-3 minutes or until browned. Keep warm. Repeat with remaining batter. Serve warm pancakes with Butter with Canola Oil and syrup.
Yield 4 servings Number Of Ingredients 5 Steps:
Preheat oven to 425˚F (220˚C). Pour pancake mix, milk, and eggs into a bowl and mix just until combined. Pour batter onto a parchment-lined baking sheet and spread to the edges. Place banana slices on top of the batter, followed by the chocolate chips. Bake for 15 minutes, or until golden brown. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate. Enjoy!
Time 30m Yield 12 pancakes. Number Of Ingredients 6 Steps:
Place biscuit mix in a large bowl. Whisk the egg, milk and bananas; stir into biscuit mix just until moistened. Stir in chips., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and additional chips if desired.
Time 15m Yield 4 pancakes, 1 serving(s) Number Of Ingredients 9 Steps:
In a medium mixing bowl, whisk together the flour through salt. In a large mixing bowl, whisk together the egg white and buttermilk. Stir dry ingredients into the wet just until moistened. Fold in chocolate chips. Set aside to rest. Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray. When hot, spoon the batter into the skillet by the 1/4 cupful. Evenly distribute most of the banana slices on top of the pancakes, reserving a few slices for garnish. When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown. Serve with the remaining banana slices and maple syrup.
