Whole-Wheat Cinnamon Chocolate Pancakes (Bobby Deen) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Ingredients:
3/4 cup all-purpose flour |
1/2 cup whole-wheat flour |
3 tablespoons sugar |
2 teaspoons baking powder |
1/4 teaspoon ground cinnamon |
1 cup low-fat 1-percent milk |
2 tablespoons canola oil |
2 large eggs, yolks separated |
1/3 cup miniature cinnamon and chocolate morsels |
nonstick cooking spray, for greasing |
1 medium banana, sliced |
1/2 cup plus 2 teaspoons 100-percent maple syrup |
Directions:
1. Preheat the oven to 350 degrees F.
2. Mix together the flours, sugar, baking powder and cinnamon in a large bowl.
3. Mix together the milk, oil and egg yolks in a small bowl, and then add to the flour mixture and stir until smooth.
4. Beat the egg whites in a small bowl on medium-high speed with an electric mixer until stiff. Gently fold into the batter, and then gently fold in the cinnamon and chocolate morsels.
5. Spray a griddle with nonstick cooking spray and heat until hot. Ladle about 1/4 cup batter per pancake onto the hot griddle and cook until the tops are covered with bubbles and the edges look cooked, 2 to 3 minutes. Flip and cook the other side. Repeat with the remaining batter.
6. Top each pancake with 2 to 3 slices of banana and top with 2 teaspoons maple syrup.
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