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In a small bowl whisk milk, egg whites, vanilla, and banana.
In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.
Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.
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.
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.