Dessert
Heart-Shaped Chocolate Chip Banana Pancakes
Ripe banana weaves gentle sweetness and moisture into every tender bite, while tiny chocolate chips melt into warm pockets that burst with rich flavor against the soft, lightly crisp edges.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 6
Nutrition per Serving
- Calories
- 180
- Protein
- 6g
- Carbs
- 29g
- Fat
- 5g
- Fiber
- 3g
- Sugar
- 10g
- Sodium
- 572mg
Ingredients
- 1 cup unbleached or white whole wheat flour (I did a blend of both)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large banana (ripe, mashed well)
- 1 cup 1% milk (or almond milk)
- 3 large egg whites
- 2 tsp oil
- 1 tsp vanilla
- 1/4 cup mini chocolate chips
- cooking spray
Instructions
- Mix all dry ingredients in a bowl.
- Combine milk, egg white, oil, vanilla and mashed bananas in another medium sized bowl and mix until smooth.
- Combine wet ingredients with the dry and mix well with a wooden spoon until there are no more dry spots. Don't over-mix.
- Heat a large skillet on medium-low heat. If you are using a heart shaped pancake mold, you will want to spray it lightly with cooking spray so the batter doesn't stick to it.
- Lightly spray a skillet with cooking spray, place the mold on the hot skillet and pour 1/4 cup of pancake batter.
- Add 1 teaspoon of chocolate chips in each pancake.
- When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
- Makes about 3 cups of batter which yields 12 pancakes.