Recipe courtesy of Bobby Deen

Whole-Wheat Cinnamon Chocolate Pancakes

  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 10 servings
  • Nutrition Info
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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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