Heart-Shaped Chocolate Chip Banana Pancakes

Heart-Shaped Chocolate Chip Banana Pancakes

Valentine’s Day falls on a Tuesday this year and I can’t think of a better way to send your loved ones off to work or school then with these fabulous light and fluffy Chocolate Chip Banana Pancakes!

This is pure love on a plate folks…

I topped mine with light agave syrup which added the perfect amount of sweetness without distracting from the flavors, but chocolate syrup would be a great option too.

Oh, and if you really want to go nuts like I did, you can top the pancakes with heart shaped bananas! Or drizzle I love you in chocolate syrup. And you don’t need a holiday as an excuse to make them, these are great any time of the year. Enjoy!!

Heart-Shaped Chocolate Chip Banana Pancakes

Servings: 6 • Serving Size: 2 pancakes • Points +: 5 pts* • Smart Points: 6*

Calories: 179.6 • Fat: 5.2 g • Protein: 5.9 g • Carb: 28.4 g • Fiber: 2.5 g • Sugar: 10 g

Sodium: 572.1 mg

1 cup unbleached white or white whole wheat flour (I did a blend of both)

2 tsp baking powder

1/4 tsp salt

1 large banana, ripe, mashed well

1 cup 1% milk (or almond milk)

3 large egg whites

2 tsp oil

1 tsp vanilla

1/4 cup mini chocolate chips

cooking spray

Original pictures take c8.staticflickr.com site

Directions:

Mix all dry ingredients in a bowl. Combine milk, egg white, oil, vanilla and mashed bananas in another medium sized bowl and mix until smooth.  

Combine wet ingredients with the dry and mix well with a wooden spoon until there are no more dry spots. Don’t over-mix.

Lightly spray a skillet with cooking spray, place the mold on the hot skillet and pour 1/4 cup of pancake batter. Add 1 teaspoon of chocolate chips in each pancake. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes about 3 cups of batter which yields 12 pancakes.

*Syrup extra points and calories.