Whole-Wheat Cinnamon Chocolate Pancakes

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1 cup low-fat 1-percent milk
• 2 tablespoons canola oil
• 2 large eggs, yolks separated
• 1/3 cup miniature cinnamon and chocolate morsels
• Nonstick cooking spray, for greasing
• 1 medium banana, sliced
• 1/2 cup plus 2 teaspoons 100-percent maple syrup

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.
5. Gently fold into the batter, and then gently fold in the cinnamon and chocolate morsels.
6. Spray a griddle with nonstick cooking spray and heat until hot.
7. 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.
8. Flip and cook the other side.
9. Repeat with the remaining batter.
10. Top each pancake with 2 to 3 slices of banana and top with 2 teaspoons maple syrup.

flour, flour, sugar, baking powder, ground cinnamon, canola oil, eggs, cinnamon, nonstick cooking spray, banana, maple syrup

Taken from www.foodnetwork.com/recipes/bobby-deen/whole-wheat-cinnamon-chocolate-pancakes-recipe.html (may not work)