Ingredients
Scale
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- good pinch fresh grated nutmeg
- good pinch of salt
- 1 large egg
- 1/4 cup buttermilk
- 1 banana (1/2 mashed for the batter, 1/2 sliced for the top)
- 1 tablespoon unsalted butter, melted
- dash of pure vanilla extract
- 3 tablespoons chocolate chips
- 1/3 cup heavy cream (optional)
- 1 1/2 teaspoon powdered sugar (optional)
- maple syrup (optional)
- 1 tablespoon (or so) canola oil, for cooking the pancakes
Instructions
- In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, spices, and salt.
- In a small bowl, whisk together the egg, buttermilk, butter, mashed banana and vanilla extract. Pour the whole mixture into the flour mixture and whisk until the wet and dry ingredients are fully incorporated. Let rest for 10 minute.
- If you’re making a bit of whipped cream to top the pancake, now is the time! In a small bowl whisk the heavy cream and powdered sugar together by hand for 5 minutes or so, until the cream reaches very soft peaks. Set aside.
- In a medium nonstick skillet over medium heat, warm a few teaspoon of oil. Spoon 2 heaping tablespoons of batter into the hot skillet. (You can use a cookie scoop to make the process easier.) Cook until browned around the edges, about 2 minutes. Flip the pancake and cook until browned on both sides, another 2 minutes. Transfer to a plate and repeat with the remaining batter, adding a small splash of oil to the pan as you cook pancakes in batches. You should have 5 or 6 small pancakes.
- Stack pancakes on a plate. Top with banana slices, chocolate chips, whipped cream, and maple syrup. What a party! Enjoy warm with coffee.