Sunday, January 20, 2013

Heart-Shaped Chocolate Chip Peanut Butter Banana Pancakes

I found this recipe for Valentine's Day Pancakes that are both indulgent and low fat.  Wha??  How is that even possible?

Turns out, it is.

I give you Chocolate Chip Peanut Butter Banana Pancakes.




Perfect for Valentine's Day...or any day of the year really!

The original recipe only calls for Chocolate Chip Banana pancakes, but I figured peanut butter goes great with all three so...why not throw some in?!

If you don't have heart shaped cookie cutters just use your Christmas ones.  You could make snowflake pancakes for a cold January morning.

Since it's just my husband and I, I halved all the ingredients from the original recipe.









So here's my tweaked recipe:

Ingredients:

  • 1/2 cup unbleached flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 large banana, ripe, mashed well
  • 1/2 cup milk (I used Low fat Vanilla Soymilk in mine but dairy milk works too)
  • 1/4 cup egg beaters plus 1/8 cup.
  • 1 tsp oil
  • 1/2 tsp vanilla
  • 1/4 cup chocolate chips and peanut butter chips
  • cooking spray

Directions:

Mix all dry ingredients in a bowl. Combine milk, eggs, oil, vanilla and mashed bananas in another medium sized bowl and mix until smooth.  

Combine wet ingredients with the dry and mix well with a wooden spoon until there are no more dry spots. Don't over-mix. 

Lightly spray a skillet and your cookie cutters with cooking spray, Place the cookie cutter on the hot skillet and pour 1/4 cup of pancake batter. Add 1/2 teaspoon of chocolate chips and 1/2 teaspoon peanut butter chips in each pancake. It's important to wait to add the chocolate and peanut butter chips, if you mix it into the batter they will sink to the bottom.

When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Don't forget to spray the cookie cutters with cooking spray...trust me, you won't want to clean those up afterwards if you don't!

Enjoy!







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