· 3/4 cup skim milk or 3/4 cup 1% low-fat milk, plus· 3 tablespoons skim milk or 3 tablespoons 1% low-fat milk· 2 egg whites, lightly beaten or 1 egg· 1/2 teaspoon vanilla· 1/4 cup pureed overripe banana· 1/2 cup all-purpose flour· 1/2 cup whole wheat flour· 1/3 cup unsweetened cocoa powder· 1 1/2 teaspoons ground flax seeds· 2 tablespoons sugar· 1/2 teaspoon baking soda· 1/4 teaspoon salt· 3 -4 tablespoons milk chocolate chips, mini (or semi-sweet)· raspberry jam (warmed) or caramel sauce (warmed)
Step 1In a small bowl whisk milk, egg whites, vanilla, and banana.Step 2In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.Step 3Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.Step 4Pour pancakes onto greased griddle (at about 350-375°F) and let sit until lightly bubbling and edges have began to firm. Flip and cook until firm and browned. Top with jam or a sweet sauce.Step 5FREEZING INSTRUCTIONS: If you make these to freeze them, don't make the topping. Cool the pancakes on a wire rack, and then when they are completely cool, wrap them in tinfoil (I wrap them in packs of two for 1 serving) and freeze. Microwave until warm, then toast to unfreeze them.