Rating: 3.5 stars
31 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 6

This perfect breakfast meal will please all of your family members (especially the little ones). Our Banana Pancakes with Chocolate Bits and Raspberries are the perfect combination of deliciously sweet and warm and soft.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
4 mins
24 mins
2 pancakes each


Ingredient Checklist


Instructions Checklist
  • 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 ¼ 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

314 calories; fat 7g; cholesterol 49mg; saturated fat 3g; carbohydrates 60g; mono fat 2g; poly fat 1g; insoluble fiber 8g; sugars 26g; protein 9g; vitamin a 145.8IU; vitamin c 9.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.3mg; folate 36.3mcg; vitamin b12 0.3mcg; sodium 606mg; potassium 380mg; calcium 252.4mg; iron 2.5mg.