Ingredients
-
3/4 cup skim milk or 3/4 cup 1% low-fat milk, plus
-
3 tablespoons skim milk or 3 tablespoons 1% low-fat milk
-
2 egg whites, lightly beaten or 1 egg
-
1/2 teaspoon vanilla
-
1/2 cup all-purpose flour
-
1/2 cup whole wheat flour
-
1/3 cup unsweetened cocoa powder
-
1 1/2 teaspoons ground flax seeds
-
2 tablespoons sugar
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
-
1/4 cup pureed overripe banana
-
3 -4 tablespoons milk chocolate chips, mini (or semi-sweet)
Instructions
- In a small bowl whisk milk, egg whites, vanilla, and banana.
- In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.
- Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.
- Pour pancakes onto greased griddle (at about 350-375°F) and let sit until lightly bubbling and edges have began to firm. Flip and cook until firm and browned. Top with jam or a sweet sauce.
- FREEZING INSTRUCTIONS: If you make these to freeze them, don't make the topping. Cool the pancakes on a wire rack, and then when they are completely cool, wrap them in tinfoil (I wrap them in packs of two for 1 serving) and freeze. Microwave until warm, then toast to unfreeze them.