Dark Chocolate, Raspberry and Banana Whole Wheat Pancakes

This may seem hard to believe, but occasionally I like to cook healthy. Whenever I post a recipe, I try and make sure it is the best version it can be- in other words, I will only put something up if it has been tried, tested and, well, enjoyed. This is difficult when it comes to finding a remotely healthy dessert. I’ve tried to make chocolate chip cookies with avocados instead of butter. No, they do not taste like ordinary chocolate chip cookies. They were gross. I’ve made macaroni and cheese with a sauce of only two main ingredients: Cheese and cauliflower. It tasted decent- however, amount of cheese added to balance the grainy and bland texture of the cauliflower was rather shocking. So usually, the high calorie stuff tends to be the tastiest when it comes to desserts.

With food, it’s another story. I like to eat fresh fruits and vegetables. I always try and start my day with something healthy. I usually eat a banana or a plain yogurt lassi before going to the school- this keeps me fueled till after first period, when I eat a sandwich or an apple. I feel like I’m eating through out the day, you can ask any of my classmates and I’m sure they’ll confirm. Once, I was late to P.E.- and we had swimming. I came out of the changing room still eating a sandwich. What can I say? I need food. But who doesn’t?

While I like to keep my breakfasts healthy, but every so often, I get a craving for pancakes. Pancakes that aren’t too sweet, but are incredibly light and fluffy. They also have to have that smooth, golden brown surface, perfect for soaking up maple syrup.  The ingredients required to make these pancakes- with the exception of chocolate and raspberries- are so common, everyone must have them at home (if you don’t, what on earth are you doing with your life?) If you’d like to omit the chocolate and raspberries completely, feel free to do so, but boy, are you missing out.  Don’t you feel so good about yourself after eating something satisfying and healthy? Lets just pretend that these weren’t drenched in maple syrup. But hey, maple syrup’s healthier than sugar. Right?

These are seriously everything. Fluffy, soft, perfectly browned, not too sweet, but perfectly sweet, slightly tart from the raspberries and slightly bittersweet from the chocolate- and there’s a subtle taste of banana in there too. Enough of me rambling on. Let’s let the photos do the talking.

Ingredients (makes enough for 4-5 pancakes- serves 1-2): Feel free to double/triple the recipe if you need to!

1 egg white (or 1/2 egg – 2 tbsp beaten egg)
1/2 cup milk (soy, almond, skim- you choose)
3 tbsp greek yoghurt
1/4 cup ripe banana, mashed
1/2 tsp vanilla extract
1 tbsp brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
pinch salt
3/4 cup whole wheat flour
3 tbsp chopped bittersweet chocolate/ choc chips
3 tbsp raspberries, frozen or fresh- cut in 1/2

Method:

1. In a bowl, combine the egg white and milk. Whisk together until frothy.
2. Add in the yoghurt, banana, vanilla and brown sugar and continue whisking.
3. Toss in the baking powder and cinnamon.
4. Once incorporated, add in the whole wheat flour- stirring to combine.
5. Fold in the chocolate and raspberries just until incorporated- over mixing will lead to the raspberries bleeding into the batter.
6. Using an ice cream scoop or 1/4 measuring cup, scoop mounds of batter onto a heated pan greased with oil. Cook on medium heat until you see bubbles form on the surface of the pancake. Then flip and cook for 1-2 min on the other side or until it is golden brown.
7. Plate and garnish with whole raspberries, sliced bananas and of course, maple syrup.