Whole-Wheat Cinnamon Chocolate Pancakes

Ingredients

• 1 cup percent milk low-fat
• 2 teaspoons double-acting baking powder 
• 1 medium banana sliced
• 2 tablespoons canola oil 
• 0.3 cup cinnamon and chocolate morsels miniature
• 2 large eggs separated
• 0.8 cup flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 0.5 cup percent maple syrup 
• 3 tablespoons sugar 
• 0.5 cup flour whole-wheat

Equipment

• bowl
• frying pan
• ladle
• oven
• hand mixer

Directions

1. Preheat the oven to 350 degrees F.
2. Mix together the flours, sugar, baking powder and cinnamon in a large bowl.
3. Mix together the milk, oil and egg yolks in a small bowl, and then add to the flour mixture and stir until smooth.
4. Beat the egg whites in a small bowl on medium-high speed with an electric mixer until stiff. Gently fold into the batter, and then gently fold in the cinnamon and chocolate morsels.
5. Spray a 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.
6. Top each pancake with 2 to 3 slices of banana and top with 2 teaspoons maple syrup.