Banana Pancakes with Chocolate Bits and Raspberries

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21 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Yields: 2 pancakes each
  • Prep: 20 mins
  • Cook: 4 mins per batch
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Banana Pancakes with Chocolate Bits and Raspberries
Ingredients
1 1/4
2
teaspoons baking powder
1/2
teaspoon salt
1
egg, lightly beaten
2/3
cup low-fat milk
1/2
cup mashed ripe banana
1/2
cup light maple-flavor syrup
2
ounces semisweet chocolate, finely chopped
 
Nonstick cooking spray
 
Light butter (optional)
1
cup fresh raspberries
Directions
  1. 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.
  2. 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.
  3. 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
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