• 31 Ratings

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

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Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
cook:
4 mins per batch
Servings:
4
Yield:
2 pancakes each
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Ingredients

Ingredient Checklist

Directions

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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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; total fat 7g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 49mg; sodium 606mg; potassium 380mg; carbohydrates 60g; fiber 8g; sugar 26g; protein 9g; trans fatty acid 0g; vitamin a 146IU; vitamin c 9mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 36mcg; vitamin b12 0mcg; calcium 252mg; iron 3mg.
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Reviews

31 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
01/03/2019
Great recipe!
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