Chocolate Chip Elvis Pancakes

• 1-3/4 cups all-purpose flour
• 2 tablespoons brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 1/4 cup peanut butter
• 1-1/2 cups 2% milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup chopped ripe banana
• 1/2 cup semisweet chocolate chips
• Maple syrup, optional

1. In a large bowl, whisk flour, brown sugar, baking powder and salt. In another bowl, whisk egg, peanut butter, milk, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in banana and chocolate chips.
2. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with additional bananas and syrup.
3. Freeze cooled pancakes between layers of waxed paper in an airtight container. To use, place pancakes on an ungreased
4. , cover with foil and reheat in a preheated 375u0b0 oven until heated through, 5-10 minutes. Or, place a stack of two pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

flour, brown sugar, baking powder, salt, egg, peanut butter, milk, butter, vanilla, chopped ripe banana, chocolate chips, maple syrup

Taken from www.tasteofhome.com/recipes/chocolate-chip-elvis-pancakes/ (may not work)