Adapted from the Fairlane Grill
Makes 10- 12 pancakes
This recipe is adapted from one of the best selling pancakes at my family restaurant, The Fairlane Grill. Enjoy with zero guilt and your soul will be so happy!
1 cup all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1⁄2 teaspoon sea salt 3⁄4 cup water 7 ounce container greek yogurt 1 xl egg 1 teaspoon pure vanilla extract 1 tablespoon unsalted butter, melted 1 large ripe banana, diced small 1⁄4 cup mini chocolate chips Vegetable oil for the pan Maple syrup, cinnamon sugar, and butter for serving
Preheat the oven to 200 degrees. Place the baking sheet in the oven to keep pancakes warm.
In a medium bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a glass measuring cup, whisk together yogurt, water, melted butter, vanilla and egg. Add wet ingredients to dry ingredients. Whisk just to combine. Batter should be lumpy. Allow to sit at room temperature 10-15 minutes. Add banana and mini chocolate chips to batter. Stir gently to combine.
Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. When preheated, spread 1 teaspoon vegetable oil evenly on the pan.For each pancake, spoon 1⁄4 cup of batter onto the skillet, (make sure you get some banana and chocolate chips in each one). Cook until the surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in the oven. Serve warm, with butter, cinnamon sugar and maple syrup.
Cinnamon Sugar Recipe
Mix 1⁄4 cup granulated sugar with 1 teaspoon ground cinnamon. Store remainder in an airtight container.