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Whole-Wheat Cinnamon Chocolate Pancakes

Cooking Channel TV
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Servings 10


  • 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.