Whole Wheat Chocolate Chip Pancake Poppers
Stacey Mattinson, RD
Break out that cake ball pan and whip up these adorable pancake poppers! Enjoy them plain or serve with a dipping sauce like Greek yogurt mixed with unsweetened apple sauce or peanut butter and maple syrup.
This recipe was developed for the Egg Nutrition Center by Stacey Mattinson, RD.
Ingredients
| 1 cup | white whole-wheat flour |
| 1/2 tsp | salt |
| 2 tsp | baking powder |
| 2 Tbsp | sugar |
| 1 large | egg |
| 1 cup | low-fat milk |
| 2 Tbsp | canola oil |
| 2 Tbsp | mini chocolate chips |
Directions
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Preheat cake ball pan.
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Sift together dry ingredients.
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In a separate bowl, whisk together wet ingredients.
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Add wet ingredients to dry ingredients and mix well. Add chocolate chips.
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Spray cake ball pan with non-stick spray if needed. Spoon about 1 tablespoon of batter into each cake ball well (may vary depending on cake ball pan). Bake for 2 minutes. Remove from heat and repeat with remaining batter. Recipe makes approximately 40 pancake poppers.
Nutritional Information
- Calories: 250
- Total Fat: 11g
- Saturated Fat: 2g
- Sodium: 285mg
- Carbohydrates: 34g
- Dietary Fiber: 4g
- Protein: 7g
Myplate Equivalents
Grain: 2 oz
Fruit: 0
Vegetable: 0
Dairy: 0.25 cup