Healthy Recipes Mealtimes Breakfast & Brunch Healthy Pancakes Recipes Banana-Chocolate Chip Pancakes 4.4 (5) 5 Reviews 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. By Stacy Fraser Stacy Fraser Stacy Fraser is an independent culinary professional based in Charlotte, Vermont. She was a kitchen manager at Burlington’s Penny Cluse Cafe for five years before joining the team at EatingWell, where she was test kitchen manager for 13 years. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. 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EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Cook Time: 50 mins Additional Time: 10 mins Total Time: 1 hr Servings: 7 Yield: 7 servings, 2 (4-inch) pancakes each Nutrition Profile: Healthy Pregnancy Low-Calorie Jump to Nutrition Facts Ingredients 1 ½ cups white whole-wheat flour (see Tips) ⅓ cup mini chocolate chips 2 teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 large egg 1 ½ cups buttermilk (see Tips) 1 cup mashed ripe banana (2-3 medium) 2 tablespoons canola oil 1 tablespoon sugar 1 teaspoon vanilla extract 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. 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. Originally appeared: EatingWell Magazine, January/February 2014 Rate It Print Nutrition Facts (per serving) 230 Calories 8g Fat 36g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 7 Serving Size 2 (4-inch) pancakes Calories 230 % Daily Value * Total Carbohydrate 36g 13% Dietary Fiber 4g 14% Total Sugars 13g Added Sugars 6g 12% Protein 7g 14% Total Fat 8g 10% Saturated Fat 2g 12% Cholesterol 29mg 10% Vitamin A 84IU 2% Vitamin C 3mg 4% Folate 14mcg 3% Sodium 379mg 16% Calcium 147mg 11% Iron 4mg 23% Magnesium 25mg 6% Potassium 270mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved