My son just loved these pancakes. They have a better taste than the boxed mixes. I didn’t use the cinnamon chips, I used just the 1/3 cup mini chocolate chips. We ended up freezing the extras. I wish I had taken a picture though. Maybe when we have the leftovers I’ll take a picture.
Whole-Wheat Cinnamon Chocolate Pancakes
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1 cup low-fat 1-percent milk
- 2 tbsp 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
- Preheat the griddle to 350 degrees F.
- Mix together the flours, sugar, baking powder and cinnamon in a large bowl.
- Mix together the milk, oil and egg yolks in a small bowl, and then add to the flour mixture and stir until smooth.
- 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.
- 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.
- Top each pancake with 2 to 3 slices of banana and top with 2 teaspoons maple syrup.