Banana Pancakes made with Chunky CHIPS AHOY! Cookie Pieces

Chunky CHIPS AHOY! Cookie Pieces take classic banana chocolate chip pancakes from average to extraordinary. The crunchy texture and sweet taste of CHIPS AHOY! add depth to a sweet stack of fluffy pancakes, maple-rum whipped cream and fresh banana.



1 serving, 23.25 oz.

  • Rum Maple Cream

  • 8 oz.heavy cream
  • 1 oz.maple syrup
  • 1 oz.rum

  • Pancakes

  • 1½ oz.CHIPS AHOY! Cookies, finely chopped
  • 14 oz.preparedpancake batter
  • 1 Tbsp.unsalted butter
  • 1banana, sliced on the bias into 14 pieces
  • 1 oz.CHIPS AHOY! Cookies, coarsely crushed
  • 1 oz.maple syrup

Nutrition per serving

Calories1850 Total fat92 gSaturated fat42 gTrans fat1.5 gCholesterol415 mgSodium2270 mgCarbohydrate218 gDietary fiber12 gTotal Sugars97 gAdded sugars74 gProtein38 gVitamin A80 %DVVitamin C15 %DVVitamin D8 %DVCalcium70 %DVIron45 %DVPotassium30 %DV
For Rum Maple Cream:  

Whip cream in bowl of mixer fitted with whisk attachment until soft peaks form. Beat in maple syrup and rum until incorporated. Spoon mixture into pastry bag fitted with #6 plain tip. Refrigerate until ready to use.

For Each Serving:  

Stir finely chopped cookies into pancake batter.

For each serving, melt 1 Tbsp. butter on 325°F flat top griddle. Make 4 pancakes, using 1/2 cup batter for each. Cook pancakes until bubbles form on surface. Turn and cook 1 to 2 min. or until cooked through.

Stack 2 pancakes on serving plate. Pipe 1-3/4 oz. Rum Maple Cream onto top pancake in 6 "spokes" from edge to within an inch of the center; fill in center with 1/4 oz. Rum Maple Cream. Arrange half the banana slices between the "spokes" and in the center. Sprinkle with half the coarsely crushed cookies. Cover with 2 more pancakes and repeat topping with Rum Maple Cream, bananas and cookies. Serve immediately with 1 oz. maple syrup.


For an alcohol-free option, substitute rum extract for the rum.

© Mondelēz International group