The will love these Banana Chocolate Chip Whole Wheat Pancakes and get a nutritious start to their day!
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!
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.
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. And if you need another great kid-friendly breakfast item, try my recipe for Low Fat Oatmeal Banana Muffins here.
- 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 plain yogurt
- 1 tsp vanilla extract
- 2 TBS milk
- 1 egg, large
- 2 tsp agave nectar
- 1/4 cup bittersweet chocolate chips
- In a medium bowl whisk together both flours, wheat bran, baking powder, salt and almond meal.
- In a separate bowl whisk together bananas, yogurt, vanilla, milk, eggs and agave nectar.
- Mix the wet ingredients into the dry until blended. Do not over mix.
- Fold in chocolate chipes.
- Turn on electric griddle or heat your large non-stick skillet over medium-high heat.
- Once hot, pour approximately 1/4 cup of batter onto your griddle or skillet .
- Cook until small bubbles form on pancakes, about 3 minutes.
- Flip pancakes over and cook until done, about 3 more minutes.
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.
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Serving Size:2 pancakes
Amount Per Serving: Calories: 210.5 Total Fat: 8.4g Saturated Fat: 2.9g Trans Fat: .1g Unsaturated Fat: 0g Cholesterol: 5.3mg Sodium: 289.6mg Carbohydrates: 33.2g Fiber: 4.2g Sugar: 13.0g Protein: 6g