Dark Chocolate, Raspberry and Banana Whole Wheat Pancakes
Fluffy, soft, perfectly browned, not too sweet, but perfectly sweet, slightly tart from the raspberries and slightly bittersweet from the chocolate- and there’s a subtle taste of banana in there too.
Ingredients
- 1 egg white or ½ egg – 2 tbsp beaten egg
- ½ cup milk soy, almond, skim- you choose
- 3 tbsp greek yoghurt
- ¼ cup ripe banana mashed
- ½ tsp vanilla extract
- 1 tbsp brown sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1 pinch salt
- ¾ cup whole wheat flour
- 3 tbsp chopped bittersweet chocolate/ choc chips
- 3 tbsp raspberries frozen or fresh- cut in ½
Instructions
- In a bowl, combine the egg white and milk. Whisk together until frothy.
- Add in the yoghurt, banana, vanilla and brown sugar and continue whisking.
- Toss in the baking powder and cinnamon.
- Once incorporated, add in the whole wheat flour- stirring to combine.
- Fold in the chocolate and raspberries just until incorporated- over mixing will lead to the raspberries bleeding into the batter.
- Using an ice cream scoop or 1/4 measuring cup, scoop mounds of batter onto a heated pan greased with oil. Cook on medium heat until you see bubbles form on the surface of the pancake. Then flip and cook for 1-2 min on the other side or until it is golden brown.
- Plate and garnish with whole raspberries, sliced bananas and of course, maple syrup.