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!
Servings 4
Calories 210.5kcal
Ingredients
- ¼ cup all-purpose flour
- ¼ cup whole wheat flour
- ¼ cup wheat bran
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup almond meal
- ½ cup banana over-ripe, mashed*
- ¼ cup plain yogurt
- 1 teaspoon vanilla extract
- 2 tablespoon milk
- 1 egg large
- 2 teaspoon agave nectar
- ¼ cup bittersweet chocolate chips
Instructions
- 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 ¼ 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.
- Continue cooking pancakes until batter is finished.
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.
Nutrition
Serving: 2pancakes | Calories: 210.5kcal | Carbohydrates: 33.2g | Protein: 6g | Fat: 8.4g | Saturated Fat: 2.9g | Trans Fat: 0.1g | Cholesterol: 5.3mg | Sodium: 289.6mg | Fiber: 4.2g | Sugar: 13g
