Peanut Butter and Banana Chip Pancakes
Yields 3
  1. 1 cup all purpose flour
  2. 1 tablespoon sugar
  3. 2 teaspoons baking powder
  4. ½ teaspoon fine sea salt
  5. ½ teaspoon ground cinnamon
  6. 4 ripe Del MonteⓇ Bananas, divided
  7. 1 cup milk or unsweetened non-dairy milk
  8. ¼ cup peanut butter, plus more for serving
  9. 1 large egg
  10. ½ teaspoon vanilla extract
  11. ⅓ cup semi sweet mini chocolate chips
  12. Preferred vegetable oil, for cooking
  13. Pure maple syrup, for serving
  1. In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
  2. In another medium bowl, mash 2 bananas. Whisk in milk, peanut butter, egg, and vanilla.
  3. Add wet ingredients to the dry and whisk just until combined. Stir in chocolate chips. The batter should be thick yet pourable.
  4. Slice remaining 2 bananas and set aside.
  5. Heat a 12-inch non-stick skillet or griddle over medium heat. Grease a paper towel with oil and use it to brush the pan. Use a ¼ cup measure to pour batter onto the skillet. Scatter 4 slices of banana onto the surface of each pancake.
  6. Cook until small bubbles appear on top and the undersides are golden, about 2 minutes. Flip and cook until golden on the second side, about 1 minute more. Repeat process with remaining batter.
  7. Serve pancakes warm topped with peanut butter and maple syrup.
Del Monte Fresh Produce N.A., Inc