Banana Pancakes with Chocolate Bits and Raspberries

By á-174535

Ingredients

• 1 1/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 2/3 cup low-fat milk
• 1/2 cup mashed ripe banana
• 1/2 cup light maple-flavor syrup
• 2 ounces semisweet chocolate, finely chopped
• Nonstick cooking spray
• Light butter (optional)
• 1 cup fresh raspberries

Preparation

Step 1

In a medium bowl stir together whole wheat flour, baking powder, and salt. In a small bowl combine egg, milk, mashed banana, and 1 tablespoon of the syrup. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in chocolate.

Coat a nonstick griddle or heavy skillet with cooking spray; heat griddle over medium heat. For each pancake, pour cup of the batter onto hot griddle; spread if necessary. Cook about 2 minutes on each side or until pancakes are golden. Turn over when surfaces are bubbly and edges are slightly dry.

In a small saucepan heat the remaining syrup until warm. Serve warm pancakes with syrup and, if desired, butter. Top with raspberries.