Chocolate chip pancakes remind me of one thing: summers with Granny.
When I was younger, my siblings and I spent summers in Mississippi with my dad. He worked during the week, which means we spent our days with Granny.
Granny is pretty much the coolest grandmother in the history of grandmothers. She’d let us use all the couch cushions to make forts, she once let us string all her old sewing thread throughout the house, she always had the coolest dress-up clothes, and she made the best chocolate chip pancakes.
They were just the right balance of moist and fluffy, with an ideal chocolate chip to batter ratio. She served them hot and always topped them with melted butter and powdered sugar. Not a sprinkling of powdered sugar, but more a blizzard of it.
Now that I’m grown with kids of my own, Granny is just as cool as ever. She keeps busy with 11 grandchildren and nine great-grandchildren, so it’s no surprise that I haven’t had her pancakes in quite a while.
These days, when I’ve got a craving for chocolate chip pancakes, I go a slightly healthier route. These don’t contain any added sugar; instead they get their sweetness from bananas. And the chocolate chips, of course.
Don’t be mistaken, though. They’re more than sweet enough to satisfy the strongest of sweet tooths (read: mine). They’re rich and thick and eat more like a decadent dessert than a healthfulish meal.
The addition of white whole wheat flour and old-fashioned oatmeal makes them hearty and filling. We enjoy these pancakes most often for supper. With a side of fresh fruit and a glass of milk, we’re happy campers.
Better-for-You Chocolate Chip Pancakes
adapted from The Minimalist Baker
- 2 medium bananas, the riper the better
- 2 tsp baking powder
- 2 eggs
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tablespoons vegetable oil
- 1/2 cup milk
- 1 cup old-fashioned oats
- 1/2 cup white whole wheat flour
- 1/2 cup chocolate chips
1. In a large bowl, mash the bananas with the baking powder. Add the eggs, salt, vanilla, oil, and milk and mix well. Add the oats and flour, stir just until combined, and add the chocolate chips.
2. Spoon 1/4 to 1/3 cup of batter onto buttered skillet over medium-low heat. Cook until bubbles form and burst all across the surface of the pancake. Flip and bake another two or three minutes, until both sides are golden.
3. Serve with a few additional chocolate chips melted on top, sprinkled with powdered sugar, or spread with peanut butter. These are delicious any way you want to eat them.
I want to know: what food brings back the best childhood memories for you?