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- 1 1/4 cups whole wheat flour
- 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
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.
- Servings Per Recipe 4,
- cal. (kcal) 314,
- Fat, total (g) 7,
- chol. (mg) 49,
- sat. fat (g) 3,
- carb. (g) 60,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 26,
- pro. (g) 9,
- vit. A (IU) 146,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 606,
- Potassium (mg) 380,
- calcium (mg) 252,
- iron (mg) 3,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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