Step 1

In a small bowl whisk milk, egg whites, vanilla, and banana.

Step 2

In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.

Step 3

Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.

Step 4

Pour pancakes onto greased griddle (at about 350-375°F) and let sit until lightly bubbling and edges have began to firm. Flip and cook until firm and browned. Top with jam or a sweet sauce.

Step 5

FREEZING INSTRUCTIONS: If you make these to freeze them, don't make the topping. Cool the pancakes on a wire rack, and then when they are completely cool, wrap them in tinfoil (I wrap them in packs of two for 1 serving) and freeze. Microwave until warm, then toast to unfreeze them.