Description
The whole grain and lightly sweetened batter yields a stack of pancakes perfect for one. Bananas and chocolate chips add decadence, but these pancakes are a healthy start to your day!
Ingredients
- ½ cups Whole Wheat Pastry Flour
- 1-½ teaspoon Evaporated Cane Juice Or Sugar
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ⅛ teaspoons Salt
- 1 whole Egg White
- ½ cups Low-fat Buttermilk
- 1 Tablespoon Grain Sweetened Or Semi-sweet Chocolate Chips
- 1 whole Banana, Sliced, Divided
Preparation
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a large mixing bowl, whisk together the egg white and buttermilk.
Stir dry ingredients into the wet just until moistened. Fold in chocolate chips. Set aside to rest.
Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray.
When hot, spoon the batter into the skillet by the 1/4 cupful. Evenly distribute most of the banana slices on top of the pancakes, reserving a few slices for garnish.
When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
Flip pancakes and let cook for another minute or so, or until golden brown.
Serve with the remaining banana slices and maple syrup.
