Banana Chocolate Chip Yogurt Pancakes

The past two weeks have been crazy and there has been little time to post! Between snow days and work obligations and swim classes for G, I have barely had time for sleep. Okay, that is a bit dramatic but you get the idea. The big day is here and I would be the worst if I didn’t get this recipe up before the weekend. I mean, could you think of a better breakfast in bed treat from your loved one?! Hint hint.

In all honesty, I can’t think of much better than sleeping in and enjoying a delicious breakfast in bed. Every single week (almost) for 40 weeks while I was pregnant with Grace, we made these pancakes. Or we went out for pancakes (and usually cinnamon rolls, too – pregnancy cravings). Now that Grace is here, they are a rare weekend treat.

I adapted this recipe from my girl Ina Garten. I was craving pancakes but there was no sour cream in sight. Instead I subbed greek yogurt, and the results were delicious. And since I only wanted sweets as a pregnant lady, I added in some dark chocolate chips. Just serve with a little warm maple syrup and sliced bananas, and you have yourself a pretty perfect breakfast. I hope you enjoy these as much as we do! Happy Valentine’s Day!

Banana Chocolate Chip Pancakes
Adapted from Ina Garten’s Banana Sour Cream Pancakes

{Serves 3-4}

1 cup all-purpose flour
1/2 cup spelt flour
1/4 cup sugar
2 teaspoons baking powder
1.5 teaspoons kosher salt
1/2 cup greek yogurt
3/4 cup plus 1 tablespoon milk
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon orange zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
1/2 cup mini dark chocolate chips

Sift together the flours, sugar, baking powder, and salt. In a separate bowl, mix together the yogurt, milk, eggs, vanilla extract, and orange zest. Add the wet ingredients to the dry ingredients, mixing only until combined. Do not overmix.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Using a 1/4 cup measuring cup, ladle the pancake batter onto the skillet. Repeat to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Sprinkle a few dark chocolate chips on each pancake.

Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and cook for another minute until browned. Wipe out the pan with a paper towel, add more butter, and repeat until the batter is used.

Keep pancakes warm on a sheet pan in a 200° oven.

Serve with warm maple syrup and sliced bananas.