Peanut Butter Banana Chocolate Chip Pancakes

• 1-1/2 cup Bob's Red Mill Gluten Free Pancake Mix
• 3/4 cups Vegan Milk Of Choice
• 1 Tablespoon Grapeseed Oil, Plus More For Frying
• 1/2 teaspoons Natural Vanilla Extract
• 1 Banana
• 2 Tablespoons Natural Peanut Butter, Plus More To Serve
• 1/4 cups Dark Chocolate Chips
• Maple Syrup, To Serve

1. Add pancake mix, milk, oil and and vanilla to a large bowl and mix well. Mash in the peanut butter and mix well. Mash in the banana, leaving only small chunks, and mix. Stir in the chocolate chips. Add more milk for thinner pancakes, or more flour for thicker ones.
2. Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
3. Garnish with a dollop of peanut butter and maple syrup, and extra banana slices if you please.

bobs red, milk, grapeseed oil, natural vanilla, banana, natural peanut butter, ubc, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/peanut-butter-banana-chocolate-chip-pancakes/ (may not work)