Chocolate Chip Banana and Ricotta Chia Pancakes.
But chocolate chip banana pancakes? Well, they are just my favorite.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 14 Pancakes
Calories: 212kcal
In a stand mixer fitted with the whisk attachment (or use a hand held mixer), beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
Combine the ricotta, milk, 3 egg yolks, mashed bananas, melted butter, vanilla and lemon zest in a separate, larger mixing bowl. Next add the white whole wheat flour, baking soda and salt, stirring gently until just combined.
Stir a small scoop of the egg whites into the ricotta pancake batter to lighten the batter, then fold in the remaining whites with a spatula. Stir in the chia seeds.
Heat a skillet on medium heat. Grease with butter or cooking spray. Pour 1/3 cup pancake batter on the center of the hot pan. Sprinkle each pancake with chocolate chips. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
Serve the pancakes warm, stacked tall and topped with banana slices, chia seeds, powdered sugar and maple syrup if desired. Eat!
Calories: 212kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 165mg | Potassium: 213mg | Fiber: 3g | Sugar: 9g | Vitamin A: 195IU | Vitamin C: 6.3mg | Calcium: 80mg | Iron: 1.3mg