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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Banana Pancakes with Chocolate Bits and Raspberries

Makes: 4 servings Yield: 2 pancakes each
Prep 20 mins Cook 4 mins  per batch
Banana Pancakes with Chocolate Bits and Raspberries
Ingredients
  • 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
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)
  • 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 (g) 36,
  • Cobalamin (Vit. B12) (g) 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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