Whole-Wheat Cinnamon Chocolate Pancakes

Whole-Wheat Cinnamon Chocolate Pancakes

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup all-purpose flour

  • ½

    cup whole-wheat flour

  • 3

    tablespoons sugar

  • 2

    teaspoons baking powder

  • ¼

    teaspoon ground cinnamon

  • 1

    cup low-fat 1-percent milk

  • 2

    tablespoons canola oil

  • 2

    large eggs, yolks separated

  • cup miniature cinnamon and chocolate morsels

  • Nonstick cooking spray, for greasing

  • 1

    medium banana, sliced

  • ½

    cup plus 2 teaspoons 100-percent maple syrup


Preheat the oven 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.


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