I’ve gotten my routine down now that I’m staying home full time. My life is less stressful and I’m more happy then I ever thought I would be. My hubby isn’t eating a cereal bar for breakfast anymore and I fix him something more filling to start his day off with. He wanted some pancakes this week so I thought I would do them 2 ways. His favorite is chocolate chip, but I made a second version to get him to try something new, plus I had a banana to use up so it worked out great.

Oh and before I forget I want to share some good news with you! Last weekend I went down to Corpus Christi to attend the Bayfest. I submitted 3 photos into the contest and all 3 where chosen to be on display. I was so excited. 2 of the 3 photos got ribbons and I won $150!
Here’s the photo I named “Seen Better Days” which won 2nd place.

This photo I named “Round Top Texas Church Reborn” and got honorable mention.

Chocolate Chip and Banana Nut Pancakes
makes 14 pancakes total

2 cups Bisquick

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon vanilla
1 cup milk
2 eggs
desired amount of chocolate chips

For Banana Nut Pancakes add:
1 banana, mashed
1/2 cup toasted pecans, chopped

Stir ingredients until blended, except chocolate chips. Pour 1/4 cup spoonfuls onto hot greased griddle.

Top with chocolate chips and cook until edges are dry. Turn, cook until golden.

For banana nut pancakes, follow same instructions and omit chocolate chips unless you would like them.

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