I love waking up on a Saturday morning and having an idea to take a recipe to try for it first time. Breakfast is something I struggle with in being creative, besides the usual egg,pancakes,crepes,fruit smoothie or cereal. So imagine my excitement when I knew I could combine an old favorite such as pancakes into a cupcake! Inspired by another blogger katincooks.com with her recipe http://katincooks.com/2009/04/14/stuffed-pancake-cupcakes/ , I decided to make my own and making it healthy by using banana and no butter.
Peanut Butter Chocolate Chip Banana Pancake Cupcake ( PBCCBPC)!
Ingredients
2 cups Original Bisquick mix
1 cup milk
2 eggs
2 Bananas
1 teaspoon of Vanilla Essence
2 tablespoon of any raw honey – I love this one by Toigo Orchards Apple & Peach Blossom Raw Honey
For the filling – 5 Chocolate Swirl Chips & half spoon of crunchy peanut butter – my personal favorite is the Jif kind cause that line “choosy mom’s choose Jif ” has always stuck in my mind -got to love that marketing campaign.
maple syrup for serving
Instructions
Preheat oven to 400 degrees. Generously coat the bottom & sides of a 12-muffin tin with butter. I use the silicon ones and it’s guaranteed to turn out perfect. Make Bisquick pancakes per instructions on the box. Take two ripe bananas and blend in your blender into a smooth paste and add it to the pancake batter. Add the vanilla essence and raw honey. Fill each cup in the muffin tin half-way. Add the filling mentioned above, and then cover with the remaining pancake mix. Bake 20-25 minutes. Remove from oven, place on serving dish & drizzle warm maple syrup and some fresh whipped cream (optional).
Serves 6
Add some fresh strawberries,fried sunny side up egg on lightly fried sliced Bologna on a Wheat Toast. And who could forget home brewed Dunkin Donuts coffee with some french vanilla creamer.
Simple, fun and yummy brunch on a sunny Saturday!
Enjoy 
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