Hello January - Let's Do Brunch: Whole-Wheat Cinnamon Chocolate Pancakes
You stayed up late - real late. Now you need to start off the year with a hearty brunch. Nobody wants to set the tone for January by being "hangry". We'll be chowing down on pancakes to celebrate 2016. Try your hand at this easy recipe for Whole-Wheat Cinnamon Chocolate Pancakes from Food Network's Bobby Deen. Simply scrumptious.
Total Time in the kitchen: 35 min
Prep: 15 min (which can be more enjoyable if you sip a mimosa)
Cook Time: 20 min
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 cup low-fat 1-percent milk (we prefer skim milk)
2 tablespoons canola oil
2 large eggs, yolks separated
1/3 cup miniature cinnamon and chocolate morsels (we like semi-sweet)
Nonstick cooking spray, for greasing
1 medium banana, sliced
1/2 cup plus 2 teaspoons 100-percent maple syrup
Preheat oven to 350F
Mix the flours, sugar, baking powder and cinnamon in a large mixing bowl
Mix the milk, oil and egg yolks in a small bowl, and then add to the flour mixture and stir until smooth
Beat the egg whites in a small bowl on medium-high speed with an electric mixer (or hand whisk) until the egg whites are firm (meaning if you turn the bowl over they won't fall out). Gently fold the egg-whites into the batter, and then gently fold in the cinnamon and chocolate morsels.
Spray your griddle with nonstick cooking spray and heat until hot.
Ladle about 1/4 cup batter per pancake onto the hot griddle and cook until the tops are covered with bubbles and the edges look cooked, 2 to 3 minutes. Flip and cook the other side. Repeat with the remaining batter.
Top each pancake with 2 to 3 slices of banana and drizzle on 2 teaspoons maple syrup.
Picture Credit: The Little Corner, Tumblr