Banana pancakes are one of my favorite weekend breakfasts, but I do not make them often because Jill and I go out bicycling most Saturday mornings. A couple of weekends ago, we decided to take a Saturday off from bicycling and make brunch instead. With a box of Trader Joe’s Multigrain Baking and Pancake Mix in the pantry and a couple of bananas ready to be eaten, I decided to make banana pancakes for Saturday brunch.
For a tasty variation on more traditional banana pancakes, I substituted almond milk for the milk in the pancake recipe on the Trader Joe’s Multigrain Baking and Pancake Mix package to give the pancakes a slightly nuttier flavor. I then ladled the prepared pancake mix onto a hot griddle and dropped slices of banana and peanut butter chips onto the individual pancakes as they cooked. I flipped the pancakes over long enough to brown the natural sugars in the bananas and make sure the pancakes were cooked.
Cooking pancakes with almond milk and bananas gave them a taste almost reminiscent of banana bread. The hot skillet cooked the pancakes while softening the bananas and brining out their sweetness. The peanut butter chips, although decadent, proved to be a natural pairing with the bananas. The peanut butter chips also reminded me of another type of pancake I remembered loving as a kid – chocolate chip pancakes.
Complemented with turkey sausage patties and a hot cup of coffee, these banana peanut butter chip pancakes made for a great Saturday brunch.