Chocolate Banana Cream Pancakes Recipe

How to make it

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• VANILLA CREAM CHEEESE MIXTURE
• Combine vanilla pudding and room temperature cream cheese.
• Mix until well blended and creamy (no lumps).
• Refrigerate immediately.
• (Covered vanilla cream cheese may be stored in the refrigerator for up to five days).
• PANCAKES
• Mix batter for 2 large pancakes according to package directions or recipe
• Pour batter for two pancakes on a 350°F pan or griddle.
• Evenly distribute chocolate chips and four banana slices per pancake immediately after pouring batter.
• Grill the pancakes until they bubble and each pancake is dry on edges.
• Flip pancakes over.
• Grill until golden brown on both sides.
• PUTTING IT TOGETHER
• Place first pancake upside down on a plate.
• Using a tablespoon, place four spoons of vanilla cream cheese mixture on the upside down pancake.
• Then place the second pancake upside down on top of the vanilla cream cheese mixture.
• (Place the pancake upside down so the bananas and chocolate chips are visible.)
• Drizzle chocolate sauce on top of the pancakes in a ’"zig-zag’" pattern.
• Sprinkle pancakes with powered sugar.
• Garnish with whipped topping.