Whole-Grain Banana–Chocolate Chip Pancakes

Whole-Grain Banana–Chocolate Chip Pancakes


Whole-Grain Banana–Chocolate Chip Pancakes
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: 
  • 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
  1. In a medium bowl, sift together the all-purpose flour, pastry flour, sugar, baking powder, and salt. Set aside.
  2. In a large bowl, whisk together the eggs, canola oil, and milk. Add the yogurt and whisk to combine.
  3. Add the dry mixture to the yogurt mixture. Stir to combine, taking care not to overmix. Fold in the chocolate chips.
  4. Cut the bananas into ¼-inch-thick rounds.
  5. 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.
  6. To serve, place 2 pancakes on each of eight plates and drizzle 1 tablespoon of maple syrup over each stack.
  7. Serving size: 2 pancakes plus 1 tablespoon syrup



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