Mother’s Day Brunch Gone Healthy – Chocolate Chip Banana Pancakes
We decided this week to do breakfast for dinner with a tribute to the Mom’s in our lives. What mother doesn’t appreciate her children cooking her a hot, tasty and delicious breakfast on a Sunday morning? This week, with my own Mom in mind, I wanted to make pancakes. My mom absolutely loves blueberries and raspberries. Since blueberries aren’t in season just yet, I used a generous helping of fresh raspberries and sliced strawberries to top these fluffy pancakes. If you are able to this Mother’s day, grab your spatula and hop in that kitchen and show your Mom just how much you love her by whipping her up something yummy and healthy! (Disclaimer-Mom, I promise to make these for you when I am home sometime soon. I love you and hope you have a very Happy Mother’s Day!)
1 cup whole wheat flour (you can use unbleached white flour as well)
2 tsp baking powder
1/4 tsp salt
1 large banana, ripe, mashed well
1 cup 1% milk (or almond milk)
3 large egg whites
2 tsp oil
1 tsp vanilla
1/4 cup mini chocolate chips
maple syrup (topping)
sliced strawberries (topping)
1. Mix all dry ingredients in a bowl. In a separate bowl, mash banana with a fork or potato masher till well smooshed 🙂
2. Add milk, egg white, oil and vanilla into mashed banana bowl and mix until smooth.
3. Combine wet ingredients with the dry and mix well with a wooden spoon until there are no more dry spots. Don’t over-mix.
4. Heat skillet on medium heat until hot. Spray skillet with cooking spray. If you are using a cookie cutter or pancake mold to make different shaped pancakes make sure you coat shapes in cooking spray as well.
5. Scoop 1/4 cup of batter onto skillet, if you can, do a few at a time, then you can eat sooner! Sprinkle 1 tsp of mini chocolate chips onto batter. Cook till batter starts to bubble and edges begin to set. Flip and cook an additional 1-2 min. or till golden brown. (Tip- press choc. chips into batter so they don’t burn when you flip pancakes or you can incorporate choc. chips into the bowl of batter before cooking.)
Mike decided to make his pancakes into Buffalo’s (Shout out to our friends and family in Buffalo, GO BILLS!). Feel free to use any fun shape you may have lying around your kitchen, just make sure you don’t melt the cookie cutter. Apparently, they make specific pancake molds for this sort of task. Fancy people with fancy gadgets 😉
6. Top pancakes with your favorite fresh berries and 1 tbsp of maple syrup if so desired. We also cooked up a side of turkey sausage, which I might add tasted pretty much like the real deal. Enjoy!
Makes approx. 12 pancakes, give or take the size of your Buffalo’s 🙂
Recipe adapted from: http://www.skinnytaste.com/2012/02/heart-shaped-chocolate-chip-banana.html
The Calorie Breakdown:
Eat Fit not Fat- Choc. Chip Banana Pancakes- Approx. 420 calories (3 pancakes, 1 tbsp maple syrup, 3 turkey sausages, approx 1/2 cup fruit)
iHop Pancake Platter (3 buttermilk pancakes and 4 sausages): 820 calories, 47 g of fat.
Dennys- (3 pancakes and 3 sausages)- 735 calories, 26 g of fat