This healthy whole-grain buttermilk pancake recipe adds mini-chocolate chips and mashed banana to the 100% whole-wheat flour base. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and healthy omega-3 fats by adding up to 3 tablespoons of ground flaxseed or chia seeds. Source: EatingWell Magazine, January/February 2014

Stacy Fraser
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Ingredients

Directions

  • Whisk flour, chocolate chips, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, banana, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing--it will make the pancakes tough.

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  • Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.

  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Tips

Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

230 calories; 7.7 g total fat; 2.3 g saturated fat; 29 mg cholesterol; 379 mg sodium. 270 mg potassium; 36.3 g carbohydrates; 3.9 g fiber; 13 g sugar; 6.8 g protein; 84 IU vitamin a iu; 3 mg vitamin c; 13 mcg folate; 147 mg calcium; 4 mg iron; 25 mg magnesium; 6 g added sugar;

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/07/2017
I was in the mood for banana pancakes and was not disappointed. I used two ripe bananas and used sour milk as I did not have buttermilk. Used a tablespoon of homemade caramel instead of sugar. I saved it to my favorites and will make it with buttermilk next time as the batter was a little thin when I used sour milk. I topped these pancakes with sliced bananas almonds and pure maple syrup. Lovely start to my day. Read More
Rating: 1 stars
04/30/2015
Canola oil??? I used coconut oil in lieu of. Pros: Great adding chia in Cons: Use of canola oil. Bad oil to cook with and GMO! Read More
Rating: 5 stars
08/23/2014
This was AMAZING! the pancake taste like banana and the chocolate chips taste great with it Read More
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Rating: 5 stars
01/11/2014
used hazelnuts instead of chocolate chips and added thinly sliced bananas to the cooking pancake before turning. YUM! Read More