- 3 tablespoons milk (any kind)
- 2 eggs, large
- 2 teaspoons honey
- 2 heaping tablespoons all-natural peanut butter
- 1 banana, medium; cut into ½” rounds
- 1 teaspoon vanilla extract
- ½ cup (5 oz/143 g) nonfat plain Greek yogurt
- ½ cup (1.6 oz/46 g) rolled oats
- ½ teaspoon baking powder
- ¼ cup semisweet chocolate chips
- 1 tablespoon vanilla whey protein powder (optional)
- To keep pancakes warm while you make the full batch, preheat oven to 200*F.
- Using a blender or Magic Bullet, first add all of the wet ingredients then dry ingredients (except chocolate chips). This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10-15 seconds. Because chocolate chips have a sneaky way of ending up at the bottom of the blender or bowl, sprinkle some on each pancake after you pour the batter on the griddle or pan.
- Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your finger tips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.
- Pour a scant ¼ cup of batter onto the griddle or pan. Cook on the first side for 1-2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
- Because these pancakes won’t have quite the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and quite literally swoosh it under the target pancake in one swift motion. Then flip it over.
- Cook on the second side for an additional 1-2 minutes, or until golden brown.
- Transfer to an oven safe dish and keep warm in the oven. Continue with remaining batter.