As a 50+ years young girl, the pounds have started to creep up on me. UGH. I signed up for Weight Watchers 15 years ago after my youngest son was born to help drop my baby weight. This was waaaaaay before IPhones, IPads and all the fun little apps that we use everyday. A bunch of The Girls of Greystone (our neighborhood) would go to meetings together. This was our only WW option at the time. Now we are so fortunate to be able to use our phones to participate in Weight Watchers. This recipe is from a cookbook I bought back when I first joined. My munchkins eat these with Maple syrup. I like to top mine with a tablespoon of sugar-free maple syrup (Mrs. Buttersworth is my go to) and fresh fruit. This gives me the much-needed maple flavor I crave with pancakes but does not add any extra points. I hope you enjoy it as much as I do!
Banana Chocolate Chip Pancakes
1 1/2 cups all-purpose flour
1 packet of Stevia or 1 tablespoon of Splenda sugar substitute (the kind that measures cup for cup like sugar)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon ground ginger
2 ripe bananas mashed
1 cup fat-free milk (I am LOVING Fairlife fat free milk)
1/4 cup egg substitute
1 teaspoon of vanilla extract
1/4 cup of mini chocolate chips
Sift together flour, sugar substitute, baking powder, salt and ground ginger in a large bowl. In a separate bowl, combine mashed bananas, milk, egg substitute and vanilla. Add to the dry ingredients and mix just until combined. Stir in mini chocolate chips and set aside for 15 minutes. Heat a nonstick griddle on medium high and spray with nonstick cooking spray. Pour scant 1/4 cups of pancake batter onto griddle and cook until bubbles form on the edges of the pancakes. Flip and continue to cook 1-2 minutes more.
Serves 6 (3 pancakes per serving) 6 Smart Points per serving