Ingredients:
• ¾ cup all-purpose flour
• 2 tablespoons sugar
• ½ cup toasted wheat germ
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs, lightly beaten
• 1 cup reduced-fat buttermilk
• 1 overripe banana, mashed (for easier mashing and extra sweetness)
• ¼ cup semisweet or milk chocolate chips
• Vegetable oil cooking spray
Substitution:
• If buttermilk is unavailable, you can make your own by adding 1 teaspoon of unflavored vinegar to a cup of low-fat or non-fat milk. Stir gently to mix.
Directions:
1. Preparation:
• Wash your hands thoroughly.
• In a large bowl, mix together the flour, sugar, wheat germ, baking powder, and baking soda. Set aside.
• In a medium-sized bowl, whisk together the eggs, buttermilk, and mashed banana.
2. Mix ingredients:
• Pour the wet ingredients into the dry ingredients. Stir just until combined.
• Fold in the chocolate chips.
3. Cook the pancakes:
• Heat a skillet over medium-high heat and spray with vegetable oil cooking spray.
• Test if the skillet is ready by sprinkling a few droplets of water on it; if the water sizzles, the skillet is preheated.
• For each pancake, pour ¼ cup of batter onto the hot skillet. Cook until bubbles appear in the center, then flip and cook until both sides are golden brown.
Cooking Note:
• Use an overripe banana for easier mashing and added natural sweetness.
Food Trivia:
• Pancakes are one of the oldest forms of bread across cultures. Thickness and flavor vary widely—Americans typically enjoy thicker pancakes, while the French prefer thinner crépes.
Nutrition Nugget:
• Chocolate is rich in phytochemicals that help boost serotonin levels in the body. Choose semisweet chocolate for fewer additives like milk fat and sugar.
Nutrition Information Per Serving (3 small pancakes):
• Calories: 290
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 80 mg
• Sodium: 150 mg
• Total Carbohydrates: 48g
• Fiber: 4g
• Protein: 12g
