Back-To-School with Banana Chocolate Chip Whole Wheat Pancakes

The will love these Banana Chocolate Chip Whole Wheat Pancakes and get a nutritious start to their day!

Banana Chocolate Chip Whole Wheat Pancakes by FamilySpice.com

It’s that time of the year: back-to-school preparations are in order! You’ll see moms and dads at the malls, arguing with their kids while they the power struggle over their kids’ back-to-school wardrobe teeters back and forth. You’ll see kids throwing tantrums at Target or Wal-Mart down the school supply aisle: “No! I want THAT backpack!” I know, been there, done that! My kids wanted new backpacks and new lunch boxes, but I reminded all three that their old ones were in great shape and would last them a whole other year. A part of me is ready for them to return to school, while the other part will miss our lazy summer days, late breakfasts and equally late nights! But one thing I know I’m ready for, is the back-to-school rush for breakfast!

All summer my kids and I have been baking and sampling different recipes for muffins, scones and other breakfast goodies. I’ve been modifying most to make them as healthy as possible. This includes adding oats, wheat bran and seasonal fruits. I love to disguise healthy snacks by using less sugar, adding a sprinkle of dark chocolate chips and finding sweeteners that are a bit more healthy.

A great pancake recipe that I came up with is this Banana Chocolate Chip Whole Wheat Pancakes. They contain equal parts of all-purpose flour, whole wheat flour, wheat bran and almond meal. I use mashed over-ripe bananas (that I store in the freezer) and agave nectar to sweeten them. And the kids only notice the chocolate chips. Mine are now accustomed to bittersweet or dark chocolate chips, which are less in sugar. You could easily substitute the chocolate chips with blueberries.

Banana Chocolate Chip Whole Wheat Pancakes by FamilySpice.com

And the pancakes taste great without the maple syrup, too. My kids aren’t into the sensational sticky stuff and prefer to shake a little powdered sugar on their pancakes. Or top the pancakes with fresh berries or other seasonal fruits. The whole wheat action in these pancakes provide the fiber their bodies need and are very filling. The addition of the almond meal adds extra protein-power for their muscles and their growing brains.

Make them ahead, wrap them in plastic wrap and stick them in the freezer. They are easy to reheat in the microwave, toaster or toaster oven on those busy school mornings.

Banana-Chocolate Chip Whole Wheat Pancakes

Pancakes get a make-over with whole-wheat goodness - don't worry! The kids will only notice that they get to eat chocolate-chips with their breakfast! And with the pancakes sweetened with bananas and agave nectar, your kids will need less syrup, too! Recipe by Laura Bashar of Family Spice

Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup wheat bran
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup almond meal
  • 1/2 cup banana, over-ripe, mashed*
  • 1/4 cup yogurt, plain
  • 1 tsp vanilla extract
  • 2 TBS milk
  • 1 egg, large
  • 2 tsp agave nectar
  • 1/4 cup chocolate chips, bittersweet

Directions:

  1. In a medium bowl whisk together:
    • 1/4 cup all-purpose flour
    • 1/4 cup whole wheat flour
    • 1/4 cup wheat bran
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/4 cup almond meal
  2. In a separate bowl whisk together:
    • 1/2 cup banana , over-ripe, mashed*
    • 1/4 cup yogurt, plain
    • 1 tsp vanilla extract
    • 2 TBS milk
    • 1 egg, large
    • 2 tsp agave nectar
  3. Mix the wet ingredients into the dry until blended. Do not overmix.
  4. Fold in:
    • 1/4 cup chocolate chips, bittersweet
  5. Turn on electric griddle or heat your large non-stick skillet over medium-high heat.
  6. Pour approximately 1/3 cup of batter onto each side of waffle iron.
  7. Cook until small bubbles form on pancakes, about 3 minutes.
  8. Flip pancakes over and cook until done, about 3 more minutes.

Notes:

Serving Suggestions: Top with powdered sugar, maple syrup and/or fresh fruit. Substitute chocolate-chips with fresh blueberries (if using frozen blueberries, keep frozen and do not thaw). Substitute agave nectar with honey or pure maple syrup.

Cooking Tips: * Store over-ripe bananas in the freezer until you are ready to bake with them. Their skins will turn black, but the banana flavor is intensified. You can use them for smoothies, too.

Prep Time:

Cook Time:

Banana-Chocolate Chip Whole Wheat Pancakes Detail

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2 Responses to Back-To-School with Banana Chocolate Chip Whole Wheat Pancakes

  1. baking.serendipity at #

    Yum! I love pancakes…and these look like they would make a delicious back to school meal 🙂

  2. 5 Star Foodie at #

    Wonderfully delicious pancakes! So good with bananas & chocolate chips!

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