Rum Spiked Chocolate Chip Banana Pancakes

I’ve never been much of a morning person, but I can say that spiking my pancakes with rum sure did help the morning become more enjoyable! The notes of vanilla from the rum, fresh bananas, and the melted chocolate all come together to make the perfect dessert-like breakfast.. And in case you were wondering.. no, you won’t catch a buzz from consuming mass quantities of rum spiked pancakes. Most of the alcohol is cooked off so you’re just left with the flavor. Either way, you can’t help but feel a bit naughty cracking open the rum at 9am! 😉

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(makes 5 large pancakes)

Ingredients:

1 1/2 cups all-purpose flour

2 Tbs packed brown sugar

1 Tbs baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

3/4 cup milk

1/4 cup Sailor Jerry Rum

1 egg

2 Tbs unsweetened applesauce

2 ripe bananas, mashed (the more freckles on the banana, the better!)

1/2 cup mini chocolate chips

In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. In a large measuring cup or bowl, whisk together milk, rum, egg, and applesauce. Add to dry ingredients and stir until combined. Add mashed bananas and stir until mixed. Fold in mini chocolate chips.

Preheat oven to 200 degrees F (93 degrees C) and line a baking dish with foil.

Heat a large skillet over low-medium heat and throw a tablespoon of butter or bacon grease in. Using a measuring cup (1/2 cup for large pancakes and 1/4 for smaller pancakes) scoop out the batter and pour into the middle of the skillet. Cook for 3-4 minutes or until small bubbles form on the surface.

Flip it and cook another 2-3 minutes or until the underside is a light golden brown.

Repeat until the batter is gone, adding butter or bacon grease to the pan between each pancake. Place the cooked pancakes in the prepared baking dish and in the oven to keep warm until you’re finished cooking the rest of them. Serve with syrup or powdered sugar.. or just enjoy them all by themselves!

*Tattooed Martha Tip: If you have leftovers or wanted to make them the night before, cover the cooked pancakes and store in the refrigerator until ready to eat. Preheat your oven to 350 degrees F (176 degrees C) and line a baking sheet with foil. Arrange pancakes in a single layer on the baking sheet and place in the oven for 5-7 minutes or until heated all the way through. Please do not use a microwave! The oven will crisp the top and edges again, while heating them evenly so they taste like they just came from the skillet!