Banana Pineapple Chocolate Chip Pancakes
By
Jamie Wyatt
@DancingOnTheJourney
9
When my children were small, I adapted the ingredients from one of my favorite muffin recipes to make these YUMMY pancakes! They've been a favorite ever since! My kids' friends came for breakfast requesting these pancakes. This past Christmas, 5 years after they graduated from high school, a group of my daughter's friends still request them. We also serve these for our "extended family" Christmas brunch and other get togethers. We often eat them with no syrup; other times, maple or cane syrup. These freeze well and are great cold, with fruit, or as an accompaniment for eggs, bacon, or sausage.
Blue Ribbon Recipe
Very sweet and tropical, chocolate chips are a perfect touch to these pancakes. Kids and adults will love this breakfast treat. We tried them with and without syrup. Both were great... but if we had to choose one, we'd go with just butter. A fantastic weekend breakfast!
Tip: Cook these at a low temperature than traditional pancakes. The extra sugar from the pineapple and banana may cause them to burn easier.
Ingredients
-
2 coriginal Bisquick (or other baking mix)
-
1 cmilk
-
2eggs
-
1 can(s)crushed pineapple (8 oz)
-
2very ripe mashed bananas
-
1/2 cchocolate chips (or more, to taste!)
How to Make Banana Pineapple Chocolate Chip Pancakes
- In a mixing bowl, mix all the ingredients except chocolate chips.
- Fold in chocolate chips.
- Pour scant 1/4 cupfuls onto hot greased griddle.
- Cook until edges are dry and bubbles are all over. Turn and cook till golden brown.
- Serve with syrup or fruit, as desired.
- Makes approximately 16 pancakes.
