12 Aug Whole-Grain Banana–Chocolate Chip Pancakes
Whole-Grain Banana–Chocolate Chip Pancakes
By: Toby Amidor
Nutrition Information
- Serves: 8
- Serving size: 2 pancakes plus 1 tablespoon syrup
- Calories: 359
- Fat: 10 grams
- Saturated fat: 2 grams
- Carbohydrates: 58 grams
- Sugar: 28 grams
- Sodium: 315 milligrams
- Fiber: 3 grams
- Protein: 9 grams
- Cholesterol: 3 milligrams
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat pastry flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ¼ cup canola oil
- 1 cup nonfat milk
- 1 cup nonfat plain Greek yogurt
- ⅓ cup dark chocolate chips
- 2 medium bananas
- Cooking spray
- ½ cup pure maple syrup
Instructions
- In a medium bowl, sift together the all-purpose flour, pastry flour, sugar, baking powder, and salt. Set aside.
- In a large bowl, whisk together the eggs, canola oil, and milk. Add the yogurt and whisk to combine.
- Add the dry mixture to the yogurt mixture. Stir to combine, taking care not to overmix. Fold in the chocolate chips.
- Cut the bananas into ¼-inch-thick rounds.
- Spray a large skillet with cooking spray and heat it over medium heat. For each pancake, drop a heaping ¼ cup of the batter into the skillet, and sprinkle 2 or 3 banana slices on top. Repeat, leaving about 2 inches between pancakes. Cook until the tops are bubbly and the edges are set, 2 to 3 minutes. Flip the pancakes over and cook for another 2 minutes, until golden and crisp. Transfer to a plate and cover with aluminum foil to keep warm. Repeat with the remaining batter and bananas.
- To serve, place 2 pancakes on each of eight plates and drizzle 1 tablespoon of maple syrup over each stack.
- Serving size: 2 pancakes plus 1 tablespoon syrup
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