Cocoa Banana Pancakes


Whole-wheat pastry flour and cocoa powder make a batter with heartier flavors than your average pancake, but using pastry flour will keep their texture light on your tongue. Greek yogurt and mashed banana are used in place of butter in this healthy flapjack recipe.

Serves 2

  • 1 very ripe banana, peeled
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 nonfat milk
  • 1/4 cup low fat plain Greek yogurt
  • 1/2 cup whole wheat pastry flour*
  • 4 teaspoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup cocoa powder
  • or
  • 1/4 cup carob powder*

*Found at health-food stores or the health-food or baking sections of some grocery stores.

Mash the banana in a medium bowl using a fork. Whisk in the egg whites, vanilla, yogurt and milk until the mixture is frothy and smooth.

Combine the flour, sugar, baking powder, baking soda and cocoa or carbon powder in a small bowl. Sift the dry ingredients into the banana milk mixture, whisking until just blended.

Prepare a griddle with a light layer of nonstick cooking spray. Pour 1/4 cup batter per pancake onto the griddle. Cook for 1-2 minutes, or until bubbles start to form. Flip and cook 1-2 minutes more, or until the pancake is cooked through. Repeat until you are out of batter.

This recipe comes to us from Blair Miller.

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Nutrition Information

Cocoa Banana Pancakes

Servings per Recipe: 2

Amount per Serving

Calories:  282.1

Calories from Fat:  31

Total Fat:  3.4g

Saturated Fat:  1.7g

Cholesterol:  3.9mg

Sodium:  478mg

Carbohydrates:  59.7g

Dietary Fiber:  8.3g

Protein:  11.3g

Sugars:  25.5g

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