Banana Pancakes with Chocolate Bits and Raspberries
- In a medium bowl stir together whole wheat flour, baking powder, and salt. In a small bowl combine egg, milk, mashed banana, and 1 tablespoon of the syrup. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in chocolate.
- Coat a nonstick griddle or heavy skillet with cooking spray; heat griddle over medium heat. For each pancake, pour cup of the batter onto hot griddle; spread if necessary. Cook about 2 minutes on each side or until pancakes are golden. Turn over when surfaces are bubbly and edges are slightly dry.
- In a small saucepan heat the remaining syrup until warm. Serve warm pancakes with syrup and, if desired, butter. Top with raspberries.
Nutrition Facts (Banana Pancakes with Chocolate Bits and Raspberries)
- Per serving:
- 314 kcal cal.,
- 7 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 49 mg chol.,
- 606 mg sodium,
- 60 g carb.,
- 8 g fiber,
- 26 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet