I know what I’ll be eating for breakfast tomorrow (and Tuesday, and Wednesday, and Thursday…). And it’s full of chocolate-banana goodness! My friend had a busy weekend and she invited me over for an energizing breakfast of whole-wheat pancakes with cinnamon. To be honest, they fell kind of flat, but I was inspired to make my own version. There is nothing I love like a good banana pancake (except maybe a lemon crepe), so I whipped up a quick recipe using basic ingredients that I always keep around the house. You can make a batch of these on Sunday night and eat them for breakfast throughout the week (keep in the fridge or freezer and reheat) or serve them alongside some scrambled eggs and orange juice for Breakfast for Dinner!
Cocoa-Banana Whole-Wheat Pancakes (Makes 13 pancakes… six servings of two, and one to snack on while you cook!)
- 1 2/3 cups whole wheat flour
- 1/3 cup white flour
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp sugar
- 1 tbsp cocoa powder (unsweetened)
- 2 cups + 2 tbsp milk (nutrition information based on 2%)
- 1 egg
- 1 banana, mashed
- Cooking spray if needed
Mix together the dry ingredients.
Add in the wet ingredients and stir to combine.
Heat a non-stick pan on medium-low heat. Spray with cooking spray if desired. Spoon one quarter cup of batter into the pan, and heat until bubbles form throughout the pancake. Flip and cook to set. Repeat with remaining batter.
Serve immediately, or let pancakes cool and store them in the fridge or freezer. Reheat in the microwave.
Nutritional Estimate (per pancake): 100 calories, 1.5 grams of fat, 4 grams protein. Each pancake contains nearly 15% of your recommended daily intake of calcium.