Whole-Wheat Cinnamon Chocolate Pancakes Recipe

Name: Whole-Wheat Cinnamon Chocolate Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
5
Gently fold into the batter, and then gently fold in the cinnamon and chocolate morsels.
6
Spray a griddle with nonstick cooking spray and heat until hot.
7
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.
8
Flip and cook the other side.
9
Repeat with the remaining batter.
10
Top each pancake with 2 to 3 slices of banana and top with 2 teaspoons maple syrup.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/2 cup whole-wheat flour, 3 tablespoons sugar, 2 teaspoons baking powder, and more.

Yes, Whole-Wheat Cinnamon Chocolate Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole-Wheat Cinnamon Chocolate Pancakes

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