I have the best job in the world. If you know me in real life, you’ve probably heard me say this before. At least three times. Per day.
My official title is Peer Advising Coordinator and I work in Academic Advising at a public university. While my usual day-to-day includes a lot of meetings with college students and overseeing a peer academic advising program, once a term I have the distinct pleasure of helping make pancakes for students during finals week for a termly midnight pancake breakfast event. This involves suiting up in a comically tall, hand-colored, paper chef’s hat and getting turned loose in an industrial (and highly visible) kitchen with about 5 bajillion pounds of pancake batter and several hundred hungry college students. Luckily, the advisors and faculty members who are invited to participate have lots of back up by staff members who, ahem, actually know what they’re doing.
The final count was somewhere around 1,200 pancakes. And aside from being really tired the next day (and having an awkwardly sore wrist?), I always really enjoy being a part of this community event.
Except that by the time I’m done for the night, pancakes don’t even sound good so I don’t get to enjoy the fruits of my labor. But then, without fail, the next morning when I wake up smelling like pancakes and then the craving hits me.
So this term, I made pancakes for myself the following weekend. Big, fluffy banana pancakes with dark chocolate chips and chopped walnuts.
Decadent tasting without actually being that bad for you. This babies are made with white whole wheat flour, sweetened naturally with bananas, and have just a tablespoon of butter. You could also leave out the chocolate chips if
you’re crazy you wanted a lighter banana nut pancake situation. Though, I would argue that, well, chocolate. Just chocolate.
You’ll see that the recipe calls for tiny bit of apple cider vinegar and regular milk. This is in lieu of buttermilk because I never seem to have the stuff on hand. If you happen to have buttermilk, feel free to use a full cup. I like using vinegar and regular milk as a short cut.
- 1 tablespoon apple cider vinegar
- 1 cup minus 1 tablespoon milk
- ¾ cup mashed overripe banana (about 2 medium bananas)
- 1 egg
- 1 tablespoon butter, melted
- 1 teaspoon pure vanilla extract
- 1¼ cups white whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- pinch salt
- ⅓ cup chocolate chips
- ½ cup walnut pieces (optional)
- In a large bowl, combine the vinegar and milk. Let sit for 10 minutes.
- Meanwhile, whisk together the banana, egg, butter, and vanilla extract in one bowl. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the banana mixture to the milk and vinegar and whisk to combine. Add the flour mixture and gently stir to combine, taking care not to overmix. Fold in the chocolate chips and walnuts, if using.
- Ladle about ⅓ cup of batter onto a greased, preheated griddle over medium heat. Cook for 3-4 minutes on one side. Flip and continue to cook for a few more minutes or until both sides are golden brown.
- Serve with sliced bananas, more chocolate chips, and maple syrup.