Chunky Monkey Pancakes

Chunky Monkey Pancakes

Who doesn't love a stack of fluffy pancakes? But have you ever tried adding a twist to this classic breakfast favorite? Get ready to tantalize your taste buds with some Chunky Monkey Pancakes!

What are Chunky Monkey Pancakes?

Imagine a stack of warm, golden pancakes loaded with chunks of ripe bananas, gooey chocolate chips, and a sprinkle of crunchy walnuts. It's like having dessert for breakfast, but hey, no judgment here!

How to Make Chunky Monkey Pancakes

Start with your basic pancake batter - flour, milk, eggs, you know the drill. Then, fold in sliced bananas, chocolate chips, and chopped walnuts. Cook them up on a sizzling griddle until golden brown and delicious.

Why You'll Love Them

These Chunky Monkey Pancakes are the perfect combination of sweet, savory, and indulgent. They're so good, you'll be doing a happy dance around the kitchen while you cook them (just be careful not to spill your batter!).

Plus, they're a great way to use up those overripe bananas sitting on your counter. No more wasting food - just whip up a batch of these pancakes and watch them disappear in minutes!

Get Creative with Toppings

Feel free to get creative with your toppings! Drizzle some maple syrup over your stack, add a dollop of whipped cream, or even throw on some extra chocolate chips for good measure. The sky's the limit when it comes to pancake toppings!

Time to Dig In!

So, what are you waiting for? Grab your spatula, heat up that griddle, and get ready to make some Chunky Monkey Pancakes that will have your taste buds singing with joy. It's a breakfast experience like no other!

Remember, breakfast is the most important meal of the day, so why not make it a little extra special with these deliciously decadent pancakes? Go on, give them a try - your stomach will thank you!

INGREDIENTS

  • 1 tsp. coconut oil
  • 1 tbsp. dark chocolate, chips or grated
  • For the pancakes:
  • ¼ cup (70g) plain Greek yogurt
  • ½ cup (45g) rolled oats
  • ½ tsp. baking powder
  • ½ medium banana, mashed
  • 2 egg whites
  • 1-2 tbsp. almond milk, unsweetened
  • 1 tsp. vanilla extract
  • For the sauce:
  • 1 tbsp. peanut butter
  • ½ medium banana
  • 2 tbsp. almond milk, unsweetened

DIRECTIONS

  • Add all the pancake ingredients to a food processor or blender and process until smooth.
  • Heat a non-stick frying pan over medium heat and coat it with a little coconut oil.
  • Spoon the pancake batter into the pan and cook until bubbles start to appear on the surface of the pancake, around 3 minutes. Flip the pancake and cook for a further 2 minutes. Repeat the process until you have used all the batter, continue to coat the pan with coconut oil as required.
  • Prepare the sauce by mashing half a banana in a small bowl and combining it with the peanut butter. Add a splash of almond milk and stir together to reach the desired consistency.
  • Pour the sauce over the pancakes and sprinkle with the chocolate chips.
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